1 small Sweet Potato (or 1/2 medium-large sweet potato), about 4 oz.
2 Eggs, lightly beaten
1-2 tsp. Canned Coconut Milk (optional)
1/4 tsp. Ground Cumin
2 tsp. Coconut, Avocado or Olive Oil
1/2 Cup Sprouts
2 Tbsp. Cilantro, roughly chopped
Sea Salt and Pepper, to taste
A few drops of hot sauce
Baked sweet potato. The easiest way to do this is to prick sweet potato 3-4 times with the tip of a knife. Then, microwave it for 8-10 minutes, depending on size. A more traditional way is to bake it. Do so by placing the sweet potato in a 350-degree oven for 45 minutes (can take up to 1 hour and 15 minutes, depending on size).
Remove sweet potato from microwave or oven. Split open.
Whisk together eggs, coconut milk, cumin, salt, and pepper.
Add oil to a small saute pan. Heat on medium-high.
Add eggs, salt, and pepper to the pan. Scramble until eggs are set.