Whole 30 Sweet Potato Egg Cups


Whole 30 day 3 is here! While I definitely thought Round 2 of this whole thing would be a whole lot easier, the fact that I was sitting at my desk at 11:00am already starving shows that I was not as prepared as I should have been. 


Thankfully, day 1 ended with my favorite Whole 30 crock pot carnitas in a bowl with all the best burrito ingredients. If my first go-around at Whole 30 last year taught my anything, it was that I do not like plain cauliflower rice. Last year I tried to put all my favorite foods over top  of it, but it just wasn’t working for me.


Sweet Potato Egg Cups


2 plates

Prep Time

10 minutes

Sweet Potatoes

  • 2 sweet potatoes

  • 4 eggs

  • salt and pepper to taste

  • cilantro for garnish

Avocado Sauce

  • 1 avocado

  • 1/2 cup salsa verde

  • 1/2 cup cilantro

  • 1 jalapeno

  • juice of 1 lime


  1. Preheat your oven to 400 degrees. Pierce your potatoes all over with a fork and place on a baking sheet. Bake in the oven for 1 hour.

  2. Remove from the oven and allow to sit for 10 minutes. Cut in half length-wise, scooping out the inside and leaving a 1/2 inch border of sweet potato in the skin. Return to your baking sheet.

  3. Crack an egg in the crater created in each potato. Sprinkle with desired salt and pepper. Place in the oven for an additional 15 minutes.

  4. While your eggs bake, make your cream sauce. Add all of the avocado sauce ingredients to your blender or food processor and blend until a smooth consistency forms.

  5. Once the egg is set and no longer translucent, remove from the oven. Drizzle with the avocado cream sauce and cilantro.