CLEVELAND, Ohio -- Heading back to school can be a hectic time for parents.
But students still need a healthy breakfast before heading out the door.
Chef Katherine Horvath from Whole Foods in Rocky River stopped by today to teach us how to make "Twice Baked Sweet Potato Boats."
See the recipe below:
-- 2 sweet potatoes, baked and halved
-- 1 pkg turkey bacon or meat substitute of your choice
-- 6 eggs
-- 2 tablespoons fat free milk or milk substitute of your choice
-- 1/2 cup Whole Foods Market Roasted In-House Breakfast Walnuts
-- Salt and pepper to taste
-- 2 tablespoons red raspberry syrup
-- 1 pint of red raspberries
-- Preheat oven to 350 degrees
-- Place sweet potato boats in a greased baking dish.
-- Line a baking sheet with parchment paper and place turkey bacon in a single layer.
-- Put both the baking sheet and the potato boats in the oven for around 10 minutes or until the sweet potatoes are fully heated through and the bacon is crispy.
-- While both items are heating up, crack eggs into a mixing bowl and add milk, salt and pepper. Whisk all ingredients together. Scramble eggs in a nonstick pan over medium heat.
-- When all items are finished, place bacon on plate with halved sweet potato on top. Fill the potato shell with scrambled eggs, then top with chopped walnuts, raspberry syrup and fresh raspberries.