Direction

Instructions:
1. Preheat your oven to 400°F (200°C).

2. Peel and dice the sweet potatoes into small cubes.

3. In a bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.

4. Spread the seasoned sweet potato cubes onto a baking sheet and bake for 20-25 minutes, until they are soft and slightly crispy.

5. While the sweet potatoes are baking, prepare the smashed avocado. In a small bowl, mash 1 ripe avocado with a fork. Add a pinch of salt and pepper to taste.

6. In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Crack 4 eggs into the pan and season with a pinch of salt and pepper. Cook for about 2-3 minutes, until the whites are set but the yolks are still runny.

7. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.

8. To assemble, place a spoonful of smashed avocado onto a plate. Top with a generous serving of sweet potato hash and one or two eggs.

9. Optional: sprinkle some extra paprika and garlic powder on top for extra flavor.

10. Serve hot and enjoy your delicious and nutritious sweet potato hash with eggs and smashed avocado!