Shredded sweet potato is the ultimate kitchen hack for serving meals in a flash. To grate, use the large holes on a box grater or shredding blade of a food processor. Cook the sweet potatoes for a couple of minutes in a skillet, then top everything off with a runny soft-boiled egg and a punchy pesto dressing to give this dish serious restaurant-caliber appeal.
Ingredients
- 1 tbsp canola oil
- 2 tbsp chopped shallots
- 2 clove garlic, minced
- 1 sweet potato
- 2 tsp, ground thyme
- 2 cup kale, diced
- 2 egg
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
Directions
Prep:
Cook:
Total:
- Heat oil in a skillet over medium heat. Add shallot and garlic; heat 1 minute. Place sweet potato, thyme, and a couple pinches salt in pan and cook, stirring regularly until potato shreds are tender, about 5 minutes. Stir in baby kale and remove skillet from heat.
- In a saucepan, add water to a depth of 3 inches; bring to a boil. Gently lower eggs into water; boil exactly 6-1/2 minutes, adjusting heat to maintain a gentle boil. Use a slotted spoon to transfer eggs to a bowl of ice water and chill 2 minutes. Softly tap eggs against counter to break shell in several spots, and gently peel starting from wider end. Cut eggs in half lengthwise.
- Whisk together pesto, olive oil, and cider vinegar. To serve, place sweet potato mixture on plates and top with soft-boiled egg halves and pesto dressing.