Weekend brunches are our favorite! We’ve enjoyed some creatively delicious dishes, eating the sweet and the savory all in one bite! One specific brunch menu item that has stuck with us is the Sweet Potato Skillet from the IO Godfrey Rooftop. We attempted to recreate the dish, with our own spin, using ingredients we had available at home!

SWEET POTATO SKILLET

WHAT YOU NEED: These items tend to be in our weekly rotation and are versatile ingredients for breakfast, lunch and dinner! For two servings, you’ll need

1. Two Sweet Potatoes – peeled and chopped into squares
2. Eight Brussels Sprouts – chopped in halves
3. ¼ Red Onion – diced
4. Two Eggs – fried, sunny side up
5. Seasoning – Kosher Salt, Black Pepper, Garlic Powder, Chili Flakes, Basil, Oregano,
6. Olive Oil – lots of it!
7. Honey – just a little bit!
8. Garlic – finely chopped in olive oil
9. Two leaves of KALE – Our twist on this recipe (read below)

Seasoning + Olive Oil

Sweet Potatoes

Brussels Sprouts w/ Honey

Red Onions

WHAT TO DO: All in, preparation and cook time took us 60 minutes; two of us at work allowed for some efficiency. If you’ll be attempting this alone, add another 15-20 minutes for prep time!

1. Peel and chop sweet potatoes into square chunks, halve Brussels sprouts and dice red onion
2. Coat potatoes and vegetables generously with olive oil
3. Sprinkle on Kosher Salt, Black Pepper and Garlic Powder to taste
4. Dress Brussels Sprouts with a light touch of honey to add a sweet element
5. Cook at 400 degrees Fahrenheit
   • Potatoes for 40 minutes / Brussels Sprouts and Onions for 15 minutes
6. While everything is baking, create the Chimichurri Sauce (we didn’t have any cilantro or parsley at the time, so we substituted it with KALE!)
   • Blend Kale, chopped garlic, chili flakes, basil, oregano, garlic powder and black pepper with ½ cup of olive oil, slowly adding the oil every 7-10 seconds
   • Continue blending until substance is liquid-y and green looking
7. Fry eggs, sunny side up, with 5 minutes left on the baking timer
8. Build your skillet
   • Create a bed of Chimichurri sauce
   • Layer on the sweet potatoes, Brussels sprouts and red onions
   • Place the fried egg on top
   • Sprinkle Kosher Salt and Black Pepper to taste

And you’re all done! A bougie brunch at home for when you can’t get out to your favorite brunch spot!