Batch Prep Egg And Sweet Potato Rounds
Crisp roasted sweet potato slices topped with perfectly hard-boiled eggs and a touch of sea salt. A perfect, portable batch-prep breakfast to fuel busy mornings.
Prep
10 min
Cook
25 min
Total
35 min
Makes
4 servings
Created together. Shared with you.
Made by Fiona + Lila
Fiona created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Saucepan · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (204°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (204°C)
- 01
Preheat your oven to 400°F (204°C)
Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Scrub the sweet potato clean and slice…
Scrub the sweet potato clean and slice it into round disks about 1/2 inch (1.3cm) thick. Place them in a large bowl, drizzle with olive oil, and toss until evenly coated.
Look for: evenly coated
Tap card to mark done - 03
Arrange the sweet potato rounds in a…
Arrange the sweet potato rounds in a single layer on your prepared baking sheet, ensuring they do not overlap. Roast for 20 to 25 minutes, flipping them halfway through, until they are tender when pierced with a fork and slightly browned on the edges.
Look for: they are tender when pierced with a fork and slightly browned on the edges
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Place the eggs in a medium saucepan…
While the sweet potatoes roast, place the eggs in a medium saucepan and cover them with water by at least 1 inch (2.5cm). Bring to a rolling boil over high heat.
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Cover the saucepan with a lid
Once boiling, cover the saucepan with a lid, remove it from the heat source, and let it sit covered for exactly 10 minutes.
Allow: 10 minutes
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Prepare an ice bath by filling a…
While the eggs sit, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Tap card to mark done - 07
Use a slotted spoon to transfer the…
When the 10 minutes are up, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool completely for 10 minutes before peeling.
Allow: 10 minutes
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Slice the eggs into rounds or halves
Once peeled, slice the eggs into rounds or halves.
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Let the sweet potato rounds cool completely…
Let the sweet potato rounds cool completely on the baking sheet. To store, arrange them in airtight meal prep containers layered with parchment paper to prevent sticking. Place the eggs in a separate airtight container. Store both in the refrigerator for up to 5 days. Assemble just before eating.
Ready when: everything is assembled and ready to enjoy
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