Maple-Glazed Sweet Potato Hash with Scrambled Eggs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Sweet potatoes and eggs roasted with maple syrup for a hearty, protein-packed breakfast. This American-inspired recipe (vegetarian), ready in about 40 minutes, combines sweet potatoes, eggs, maple syrup into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 480 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sweet potatoes
• 4 eggs
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1/2 cup red onion
• 1 tsp thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Dice sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast on a sheet pan at 400°F for 20 minutes until tender and slightly caramelized.
2. Step 2: While potatoes roast, heat 1/2 tbsp olive oil in a skillet over medium heat. Sauté red onion until translucent (5 minutes).
3. Step 3: Add roasted potatoes to skillet with thyme. Gently crack eggs over the top, then cover and cook for 5 minutes until yolks are set but runny.
4. Step 4: Season with remaining salt and pepper. Serve immediately with extra thyme sprinkled on top.