Chipotle-Maple Sweet Potato Breakfast Bowls

Source

[Recipe originally posted here](https://www.triedandtruerecipe.com/2018/05/28/chipotle-maple-sweet-potato-breakfast-bowls/)
So, real talk, this pic is from this morning but I actually made this recipe yesterday for some friends who stayed overnight on Saturday. I didn’t have an opportunity to take a picture then but I decided I liked the meal so much I wanted to make it again so I could share the recipe! You can serve this by preparing the bowls for each guest or by serving the accompaniments on a platter and allowing each guest to prepare their own bowl!
We enjoyed this breakfast with a platter of fresh fruit to help take the edge off the richness of the bowl!
#GRADE
Serves: 4
Cost: $$
Skill Level: Easy
Time to Make: 40 minutes
#INGREDIENTS FOR CHIPOTLE-MAPLE SWEET POTATO BREAKFAST BOWLS
3 large sweet potatoes
1 tablespoon olive oil
1 7-ounce can chipotles in adobo sauce
2 tablespoons maple syrup, more or less to taste
Salt and pepper to taste
1 lime
1/4 cup fresh cilantro leaves
4 tablespoons heavy cream
3 tablespoons sour cream
4 eggs
2 avocados
Hot sauce, optional, for serving
#METHOD
Prepare Ingredients: Peel the sweet potatoes and dice into small cubes. Rinse the cilantro leaves and roughly chop. Cut the lime into quarters. Peel the avocados and slice lengthwise. Squeeze a lime wedge over the the avocados and sprinkle with salt. Chill until ready to serve.
Prepare the Chipotle-Maple Sauce: In a bowl, combine two tablespoons of the adobo sauce from the can of chipotle peppers along with the maple syrup. Whisk until smooth and taste and season to your tastes. Add more adobo sauce if you like it a bit spicier or more maple syrup if you’d like a sweeter flavor. Add juice from one lime wedge along with the minced cilantro. Set aside.
Cook the Sweet Potatoes: Heat the olive oil in a large skillet over medium heat until very hot. Add the sweet potatoes and season with salt and pepper. Cook, stirring regularly, until browned and fork-tender, about 20-25 minutes. Add the sweet potatoes to the chipotle-maple sauce and toss to combine. Keep warm.
Prepare the Crema: In a bowl, combine the sour cream, heavy cream, and a sprinkle of salt and stir until smooth and creamy. If desired, add a tablespoon of the adobo sauce from the can of chipotles. (Reserve the chipotles for another recipe.) Set aside.
Prepare the Soft-Boiled Eggs: Heat a small pot of water over high until boiling. Reduce to medium heat (low boil) and carefully add the eggs to the pot. Cook for 7 minutes. Remove the eggs and transfer to a bowl of cold water and run cold water over the eggs to stop the cooking. Crack the shells all over with the edge of a spoon and peel the eggs. Cut each egg in half and season with a sprinkle of salt and pepper.
To Serve: Divide the sweet potatoes between bowls and arrange the sliced avocado on top. Serve each bowl with two egg halves and drizzle the crema on top. Serve with lime wedges and hot sauce, if desired.
To Serve a Group of People: I served the potatoes at the table with all the accompaniments on a platter to allow each person to make their own bowl. For this breakfast party, we also served with fresh radishes and a platter of fresh fruit. If you’re worried about guests spice level, you can toss half the potatoes with the chipotle-maple sauce and serve half the potatoes plain to allow guests to enjoy the sweet potatoes either way!