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Breakfast recipe · from the recipe book

Smoky Sweet Potato and Egg Rice Bake

Paprika-roasted sweet potato cubes and fluffy rice set in a tangy yogurt-egg custard with melty cheddar under a crisp, buttery oat crumb.

Smoky Sweet Potato and Egg Rice Bake

Ingredients

  • 4 medium500 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 medium110 gYellow onionchopped
  • 1 medium119 gRed bell pepperchopped
  • 1½ tbsp20 gOlive oildivided
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked, divided
  • 1½ tsp3 gGround cumin
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1¼ cups280 gWater
  • ¾ tsp4 gSaltdivided
  • 2¾ cups chopped60 gKalestems removed, finely chopped
  • 2 cloves6 gGarlicminced
  • 6 large300 gEggs
  • 9 oz250 gPlain Greek yogurt, nonfat
  • ½ tsp1 gBlack pepper
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1 tbsp15 gUnsalted buttermelted
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the sweet potato, yellow onion and red bell pepper with three quarters of the olive oil, three quarters of the paprika, the cumin and one quarter of the salt. Spread on the sheet pan and roast 20 to 25 minutes, stirring once, until the sweet potato is tender and browned at the edges.
  3. While the vegetables roast, bring the water, rice and one quarter of the salt to a boil in a saucepan. Cover, lower the heat and simmer 15 minutes, then take off the heat and let stand covered 5 minutes.
  4. Lower the oven to 375°F (190°C). Grease an 8x8-inch baking dish with a little of the remaining olive oil.
  5. Make the yogurt sauce: whisk the eggs, Greek yogurt, garlic, black pepper and the remaining half of the salt in a large bowl until smooth.
  6. Stir the cooked rice, roasted vegetables, kale and three quarters of the cheddar into the yogurt sauce, then spread the mixture in the baking dish.
  7. Make the oat crumb: mix the oats, melted butter, the rest of the olive oil, the remaining paprika and the remaining cheddar in a small bowl. Scatter it evenly over the casserole.
  8. Bake uncovered 35 to 40 minutes, until the center is set and reaches 160°F (71°C) and the crumb is golden.
  9. Rest 10 minutes, then scatter the green onions over the top and cut into 4 portions.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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