Recipes & Cooking Breakfast & Brunch Breakfast Eggs Savory Egg and Sweet Potato Scramble 4.1 (39) 6 Reviews This hearty vegetable scramble is ideal for breakfast, lunch, or dinner. Serve with a toasted English muffin, fruit salad, or a glass of orange juice. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process and Sheryl Geerts Sheryl Geerts Sheryl Geerts is an editor and author who has nearly three decades of writing and editing experience. She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications. Learn about BHG's Editorial Process Updated on April 27, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Andy Lyons Total Time: 35 mins Servings: 4 Jump to Nutrition Facts When you’re hungry for eggs but want a little something more than plain scrambled eggs, try this savory recipe that combines cumin, onion, spinach, parsley, and sweet potatoes with scrambled eggs. It might just become your new favorite sweet potato scramble recipe because what’s not to love about spiced-up eggs flavored with beautiful veggies? You can even have these elevated scrambled eggs on the table in 35 minutes. Our Test Kitchen says that the secret to fluffy scrambled eggs is in the wrist. Vigorously whisking the egg mixture incorporates air and helps give the scrambled eggs a light and fluffy texture. It’s important to resist the urge to stir the eggs once they’re poured into the heated skillet. The eggs should sit for 20 to 30 seconds or until the eggs begin to set on the bottom. Once ribbons of the cooked egg begin to form, then you can put your spatula to work by lifting and turning the cooked egg toward the center, allowing uncooked eggs to flow under the edges. Repeat the lifting and turning with your spatula until the eggs are just set and still appear slightly wet. Be sure to immediately remove the eggs from the heat. Using the freshest eggs in your sweet potato scrambled eggs ensures that your dish will have a more robust flavor. The best way to store your eggs is to keep them in their cartons on an inside shelf of the refrigerator. Eggs are good for up to 5 weeks after the packing date on the carton. Try even more egg recipes for a protein-rich breakfast, lunch, or dinner. How to Tell if Eggs are Bad: 3 Simple Methods Ingredients 8 eggs ⅓ cup milk ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon butter 2 medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced 1 green onion, sliced 2 cups baby spinach Fresh Italian (flat-leaf) parsley Bottled hot pepper sauce (optional) Directions In a medium bowl whisk together eggs, milk, cumin, salt and pepper; set aside. In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Test Kitchen Tip: Choose medium, smooth-skin sweet potatoes that are firm and free of soft spots. Prep sweet potatoes by washing, peeling, and cutting off their woody portions and ends. Add spinach. Cook until slightly wilted, about 1 minute. Pour egg mixture over potato mixture in skillet. Cook, without stirring, until the mixture begins to set on the bottom and around the edges. Lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Pass bottled hot pepper sauce. Rate It Print Nutrition Facts (per serving) 258 Calories 13g Fat 20g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 258 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 381mg 127% Sodium 390mg 17% Total Carbohydrate 20g 7% Total Sugars 5g Protein 15g 30% Vitamin C 11.6mg 13% Calcium 140mg 11% Iron 3.5mg 19% Potassium 465mg 10% Folate, total 113.4mcg Vitamin B-12 1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.