Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
• Wash and dry the sweet potatoes, then prick them all over with a fork. Place the potatoes onto the prepared baking sheet and bake in the oven until tender, roughly 40-50 minutes.
• In the meantime, crack the eggs into a bowl and add the milk, season with salt and pepper, and whisk until smooth.
• Once the sweet potatoes have cooked, remove from the oven and allow to cool slightly. Cut a slit down the center of the sweet potato about ⅔ of the way down. Using a fork, slightly mash the inside of the sweet potato and season with salt and pepper.
• Heat the butter in a non-stick skillet over a medium heat, then pour the whisked eggs into the pan. Scramble the eggs until cooked to your liking.
• Divide the scrambled eggs between the two sweet potatoes. Top with salsa, avocado, Greek yogurt and cilantro. Serve immediately.