Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut flake bacon
  • 3 medium garnet or jewel sweet potatoes (about 2 pounds total weight, or 7 cups peeled and cubed)
  • 1 vegetable bouillon cube (or use 2 cups vegetable broth in place of some of the water)
  • 2 tablespoons salted or unsalted butter or plant butter
  • Salt, as needed
  • Splash rice vinegar
  • 3-4 large eggs (or 2 eggs per bowl if you like)
  • 1 tablespoon La Tourangelle toasted sesame oil, plus more for drizzling
  • 3 medium scallions, washed and thinly sliced
  • 6-8 cups lightly packed washed baby spinach
  • Shichimi Togarashi (or red pepper flakes, furikake, or toasted sesame seeds)

Instruction

  • Peel the sweet potatoes, cut into large cubes, and place in large saucepan. Add the bouillon cube and cover with 1 inch of water (and vegetable broth if using instead of bouillon). Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 10 minutes. Reserve ½ cup of the cooking liquid and drain the sweet potatoes.
  • Return the cooked sweet potatoes to the pot, add the butter, blend with an immersion blender until creamy, adding as much of the cooking liquid as you need to make a thick puree. (Alternatively, mash with a potato masher until broken down.) Taste, adding salt or more butter if you like. Cover and keep warm.
  • Fill a skillet with high sides with water, add a bit of salt, and bring to a bare simmer. Crack each egg into a small bowl or ramekin. Add a splash of vinegar to the simmering water and carefully add each egg to the water, holding the bowl close to the surface of the water. Cook the eggs for 4 minutes for a medium poach. Remove with a slotted spoon to paper towels and trim away any wonky whites. Drain the skillet and wipe dry.
  • Heat the toasted sesame oil in the now empty skillet over medium heat. Add the scallions and spinach and cook, tossing, until wilted. Season with a few pinches of salt to taste.
  • Spoon the whipped or mashed sweet potatoes into bowls, divide the spinach among them, top with the poached eggs, coconut bacon, a sprinkle of togarashi, and a drizzle of toasted sesame oil.