Sweet Potato Tower of Power


So, confession time.

I am not the only palate at work here at Plate & Fork. For every dish that beckons to me with tasty salted pig parts and rendered duck fat and seared skin of something good, there is another siren song being sung by ripe roasted veggies, tempeh on the grill, cous-cous and polenta and kale chips with roasted sesame seeds.

It’s just that I get channel one, and the Woman on the Verge gets channel two.

So, for today, a recipe from Channel Two, brought to you by The Woman on The Verge.

by way of my new roots.


Sweet Potato Tower of Power
Serves 4
1 giant sweet potato
8 oz. cherry tomatoes
6 oz. spinach
2 medium red onions
4 free-range, organic eggs
1 Tbsp. vinegar
extra virgin olive oil
salt & pepper
chili flakes

1. Caramelize the onions. Peel and slice the onions into rounds. Heat oil in a skillet, add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approx. 30-45 minutes. Do not wash pan after use.
2. Preheat oven to 400 °F/200 °C. Slice sweet potatoes across their width into ¼”/6 mm round discs. Coat with olive oil, place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.
3. Once the onions, sweet potatoes and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.
4. Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).
5. While the spinach is wilting, poach the egg.
6. While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.


This meal looks incredible and it tasted like a golden summer day. The warmth and sweetness of the roasted sweet potatoes with the metallic bite of the spinach, the mellow caramelized onions, the tartness of the roasted cherry tomatoes, the gooey yolk, all mixed together into a beautiful riot of flavors on the tongue.

Don’t let her fool you, man. That lady of mine is a stone killer in the kitchen.





8 thoughts on “Sweet Potato Tower of Power

  1. A says:

    Drool. That is gorgeous.

  2. A says:

    I also appreciated reading on my new roots about the reason to eat
    runny egg yolks—I hadn’t known what cooking did to the lecithin. Very

    • Good God, Allene.

      We’re not here for the damn lecithin, we’re here to make little piggies of ourselves!

      Please try to remember our purpose.

      At least you read the damn thing. I just looked at the pictures!



  3. elsophie says:

    Anything with an egg on top is fine by me. I pinned this lovely photo on my Pinterest page with a link to your blog — I wonder if you’ll get some extra hits!

  4. Ms. Moon says:

    Yeah. I’ll be making that. That sounds like all the things in my life I love to eat. Maybe with some sausage on the side? Is that okay? Will I go to hell? There’s just nothing like the combination of sweet potato, egg and deer sausage.

  5. louisey says:

    Love this — you do it with those firm orange sweet potatoes, I suppose? Out here we get white flesh sweet potatoes with a dark red or purple skin, quite floury.

    It’s all good —

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