Walnut Sweet Potato Breakfast Hash

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INGREDIENTS

  • 1 tablespoon olive oil

  • 1 large yellow onion, diced

  • 1 yellow bell pepper, diced

  • 2 medium-size sweet potatoes (about 1 pound), peeled and diced

  • ½ teaspoon paprika

  • ¼ teaspoon cumin

  • ¼ teaspoon chili powder

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup Mariani Chopped Walnuts

  • 4 eggs

  • Optional toppings: parsley, feta, microgreens

INSTRUCTIONS

  1. Heat the oil in a medium-size skillet over medium-high heat.

  2. Add the onion and sauté for 5-6 minutes, until translucent.  Add the bell pepper and sweet potatoes.  Sauté for 10-15 minutes, until the potatoes start to soften and can easily be poked through with a fork.  Add the paprika, cumin, chili powder, salt, pepper, and Mariani Chopped Walnuts and sauté for an additional 2 minutes, until the spices are fragrant, and the walnuts are slightly toasted.

  3. Create 4 wells in the potatoes.  Crack the eggs into the wells.  Cook for 5-7 minutes, until the eggs are cooked to your liking.  If you cover the pan with a lid the eggs will cook faster.

  4. Top with parsley, feta cheese, and microgreens.

Coconut Almond Cupcakes

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INGREDIENTS

For the cupcakes:

  • 1 & 2/3 cup all-purpose flour

  • 1 cup granulated sugar

  • 1/4 teaspoon baking soda

  • 1 & 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter, melted

  • 1 egg + 2 egg whites, room temperature

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 1/2 cup Greek yogurt, room temperature

  • 1/2 cup milk, room temperature

  • ¼ cup finely shredded coconut flakes

For the frosting:

  • 1 ½ cups unsalted butter, softened at room temperature

  • ¼ cup coconut cream

  • ¼ teaspoon salt

  • 4 ½ cups powdered sugar

  • ¼ cup finely shredded coconut flakes

  • ½ cup Mariani Sliced Almonds

INSTRUCTIONS:

For the cupcakes:

  1. Preheat the oven to 350 degrees and fill a muffin pan with liners.

  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

  3. In a separate bowl, whisk together the butter, eggs, vanilla extract, almond extract, yogurt, and milk.

  4. Add the dry ingredients to the wet ingredients and mix until combined in a smooth batter.  Fold in the coconut flakes.

  5. Spoon the batter into the prepared muffin pan.  Each liner should be filled about halfway.  You will have some batter leftover.

  6. Bake the cupcakes for 18 minutes, then allow them to cool while you prepare the frosting. 

For the frosting:

  1. In the bowl of a stand mixer with a paddle attachment, cream together the butter, coconut cream, and salt on medium speed for 2-3 minutes.

  2. Add the powdered sugar 1 cup at a time, mixing after each addition, until all of the sugar is incorporated. 

  3. Stir in the coconut flakes.

  4. Pipe the frosting onto the cupcakes.

  5. Place the sliced almonds in a shallow bowl.  Roll each cupcake in the almonds to coat the outside of the buttercream.