“By just barely cooking the greens, you still have a sturdy texture in each bite,” Ashley continues. “The vibrant color contrast between the golden egg yolks, the sweet potatoes and the bright greens will definitely get your stomach growling.”
Cut the sweet potato with a julienne peeler, a spiral slicer, a food processor or the large holes on a box grater. The aim is to get more substantial rather than very thin shreds.
Heat your oil in a 9- to 10-inch cast iron skillet or oven-safe pan over medium heat. Once the oil is hot, place the sweet potato in the pan and season with salt and pepper. Cook, stirring frequently, until just tender, about 8 to 12 minutes. (Pan cooking time will vary, depending on the thickness of the potato shreds.
While the sweet potato cooks, set a rack in the upper two-thirds of the oven and preheat the broiler on high.
Once the sweet potato is just tender, add the Baby Spinach and stir quickly for 30 to 60 seconds, until the greens barely begin to wilt. Spread the sweet potato and spinach mixture evenly in the pan and make 3 wells for the eggs. Crack the eggs one at a time into each well. Let them cook, undisturbed, for about 2 to 3 minutes, until the white just starts to set and turn opaque.
Sprinkle the cheese over the top of the greens mixture and place the pan under the broiler, watching closely, until eggs are cooked to your liking. (Alternately, keep the pan on the stove and cover; check the eggs every couple of minutes until they reach your preferred doneness.)
Taste the mixture and add salt and pepper to taste, if needed. To serve, hold the pan at an angle over a large plate or platter and slide the whole mixture out of the pan in one piece, assisting with a large spatula. Serve hot with additional cheese on the side, if you like.
Old World yams and New World sweet potatoes are indeed different vegetables. In the US today, the terms are often used interchangeably to describe popular varieties of red-skinned, orange-fleshed tubers with pointed ends. At Earthbound Farm we produce the Garnet and Jewel varieties, which are commonly called yams but are actually sweet potatoes. No matter what you call them, though, they’re delicious!
