By Ali Slagle
Published March 1, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- 4(493)
- Notes
- Read community notes
This sheet-pan meal of buttery sweet potatoes, kale chips, jammy eggs and toasted coconut feels like it comes together by magic simply by staggering the times the ingredients are layered onto the pan. Because thick slices of sweet potato take longer to cook through, they roast first, before the more delicate kale, eggs and coconut are added. The eggs cook in a nest of curly kale leaves that hold them in place. Drizzle everything with a creamy, punchy sauce like the one here, made from just peanut butter and harissa — or, use mint chutney, green goddess dressing or miso-sesame vinaigrette. Serve over grains, quinoa or couscous for a complete, satisfying meal.
Featured in: The One Way to Roast Every Kind of Vegetable
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 servings
- 2medium sweet potatoes (about 2 pounds), scrubbed, halved lengthwise and cut into ½-inch-thick half moons
- 3tablespoons extra-virgin olive oil
- Salt and pepper
- 1large bunch curly kale (about ¾ pound)
- 4large eggs
- ½cup unsweetened coconut flakes
- ⅓cup peanut butter (any kind)
- 1tablespoon harissa paste, plus more to taste
- ½cup warm water
- 4cups cooked grains (such as farro, barley or rice)
- ¼cup chopped cilantro leaves and tender stems
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1124 calories; 38 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 168 grams carbohydrates; 30 grams dietary fiber; 23 grams sugars; 43 grams protein; 1428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Arrange a rack at the bottom of the oven and heat to 425 degrees. Toss the sweet potatoes with 2 tablespoons of the oil on a sheet pan and season with salt and pepper. Arrange in a single layer and roast on the bottom rack until golden underneath but not yet tender, 10 to 12 minutes.
Step
2
Meanwhile, remove and discard the stems from the kale. Tear or chop the leaves into small pieces and dry them well in a salad spinner or with a kitchen towel. In a medium bowl, combine the kale, the remaining tablespoon oil and a big pinch of salt. Squeeze with your hands until wilted.
Step
3
Squeeze together a handful of kale and put it on top of a big piece of sweet potato like a nest, then crack an egg into the nest. (You want the egg to sit on top of the vegetables, not the sheet pan.) Repeat with the remaining eggs, then season the eggs with salt and pepper. Sprinkle the coconut around the eggs. Return to the oven and roast until the egg whites are just set and the yolks are still runny, 6 to 10 minutes.
Step
4
Meanwhile, in the bowl used for the kale, stir together the peanut butter and harissa paste. Add warm water a couple tablespoons at a time until the sauce is pourable. Season to taste with salt, pepper and more harissa.
Step
5
Divide the grains among bowls and drizzle with a little of the sauce. Top the sheet pan with cilantro, then use a spatula to transfer servings to the bowls. Serve with more sauce on top.
Ratings
4
out of 5
493
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
lamb
This is delish! I didn’t have rice or coconut on hand but otherwise followed the recipe as is. The kale was crispy and the potatoes retained some of their crisp from the first roasting. The eggs add the richness. I would even make this without the dressing if I was in the mood for something less rich, just the olive oil, salt and pepper. But, the dressing adds tang for sure! Lovely dinner! Thank you!
Jessica
I love all these flavors, but the Kale came out too dry, and the eggs overcooked. Next time I’ll Roast the sweet potatoes but braise the greens and fry the eggs To get the textures, right. And I thought the peanut butter harissa sauce was meh.
Gail G.
Delicious, sans egg. Why must a runny egg top so many dishes these days? Yuck.
JL
I used lacinato, worked fine. I liked the flavor combination of the recipe, but will either fry. soft boil or poach eggs next time. Getting multiple eggs, each sitting in its own kale nest, to cook evenly didn't work, some were overcooked while others runny.
Nancy
I am wondering if I could use a bunch of Swiss chard instead of the kale?
Jami
Delicious! Made the following substitutions:tri-colored quinoa for ricealmond butter for peanut butterfresh dill for cilantrohomemade harissa paste eliminated the coconutDefinitely a keeper!!!
Bill M.
Persevere if this doesn't work for some reason. One of the best flavor combos, best texturecombos, cheapest, and most nutritious meals on NYT Cooking.
Bill M.
This should be six stars, not four.
TG510
I really liked this. Might try the miso-sesame dressing option. I am looking for more protein these days. Considering roasting some chickpeas /garbanzos with the sweet potatoes or adding some toasted almonds for crunch. I used more harissa than it called for though harissa paste can vary a lot in level of spice. Make sure to macerate the kale a lot so it’s not too tough. I did it on pearled barley - seemed healthier than rice.
Amy
This was fantastic! Used almond butter in the sauce since that's what we had on hand. I haven't had the greatest track record with baked eggs, so I tried an experiment and used a baking steel on the upper rack a few inches above. I finally baked edible eggs! I think I'd have better luck if I'd preheated the steel longer, but it was definitely encouraging.
sqpt
Loved it. Did ate with sesame miso dressing, but I think the harissa will be better. I had cut amount of kale and only used 3 eggs and would say it was only veggie enough for 3 people, so will add more potato and kale if I make for 4.
kcg2212
Made this with tilapia instead of egg - it was great! I used sriracha instead of the sauce. (I am aware that these were significant changes to the recipe, but I like how it all cooks on the sheet pan and rice cooker and found the recipe timed things out pretty perfectly!)
Katja
I made this with almond butter bc I had no peanut butter and without the eggs. I doubled maybe even tripled the harissa plus added some lemon juice. It was very yummy served over quinoa. I see no necessity for all the fuss about the harissa butter ratio. The recipe explicitly says add more to taste. I like the simplicity and how quick it gets done if you have grains already cooked!
Elizabeth Makarewicz
A rare NYT fail for my household. The sweet potatoes and eggs took more than twice as long to cook as the recipe implied, and I ended up putting the whole thing under the broiler out of desperation. The kale caught on fire and eggs over cooked! Managed to salvage the bottom layer for dinner, but definitely won’t be attempting this recipe again!
lauren
Great easy healthy dinner. Didn’t have PB so did a tahini/ miso/ garlic vinaigrette. Yum.
tash
This did not work imo. The kale was burnt and it took more than 10 min for the eggs. The peanut sauce was not great and I didn’t end up using it. 1/10
eva
Everyone enjoyed this dish .... done aboard a ships galley where the propane oven is not as reliable and even - but it came out perfect. This is a "dido- dido" recipe!
Kirstin T.
A “jammy” egg isn’t a “runny” egg. Ideas on timing for a true “jammy” egg?
Anne
"Return to the oven and roast until the egg whites are just set and the yolks are still runny, 6 to 10 minutes."
Elizabeth
Fried egg to put on top. The sauce was fun.
marissa
Love it as a weeknight meal. Super easy to throw together. Eggs definitely took at least 10 mins so be prepared for crispier kale if you like your eggs more done. Also, the sauce was very peanut butter heavy, so adding more harissa or other spicy sauce (gochujang, sriracha, chili crisp, etc.) is a must. And adding an acid like vinegar or citrus would work well to balance out the peanut butter sweetness. Would definitely make again with variations on dressings! Thanks, Ali!
Private notes are only visible to you.
