Loaded Baked Sweet Potatoes with Avocado, Pesto, and Fried Eggs

Just go home, white potatoes.

TOTAL TIME: 1:10

PREP: 0:10

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 4 medium sweet potatoes (about 2 1⁄2" total)
• 1 tbsp. olive oil
• 4 large eggs
• kosher salt
• Freshly ground black pepper
• 2 avocados, sliced
• 1/3 c. pesto

1 1/2 tsp. red pepper flak

DIRECTIONS

1. Preheat oven to 400º with a rack set in the center. Poke sweet potatoes several times with a fork and place on the baking sheet. Roast until you can easily insert a fork into the center of a sweet potato, 45 minutes to 1 hour.
2. 
   
3. When the sweet potatoes are almost done, heat oil in a medium, non-stick skillet over medium-heat. Add eggs and cook until edges are crispy, whites are bubbling up, and yolk is just set, 3 to 4 minutes.
4. Cut each sweet potato in half lengthwise and place on serving plates. Top with fried eggs, avocado, and dollop with pesto. Sprinkle with chili flakes and season with salt and pepper.

Source: delish.com