Afropolitan Chef, Yetunde Taiwo Shares Something for Thanksgiving! Check Out Her Recipe – Sweet Yams

Thanksgiving day might be over but remaining thankful doesn’t have to end. The thanksgiving dinner might have finished but you can always spruce up a thanksgiving meal… just because.

Public Relations professional and Afropolitan Chef, Yetunde Taiwo shares a thanksgiving breakfast recipe with BellaNaija.

Having recently released her cookbook – Love with Food: African-fusion meals made easy, Yetunde has this to say about the recipe:

‘I thought of this recipe as one that would be perfect for a Sunday morning breakfast and even more so, for this time of year — just in time for the  American Thanksgiving holiday. Before an entire day of cooking begins, this meal is a quick breakfast to keep the family full before the main dinner is served. The color combination is attractive for children while the sweet potatoes are rich in vitamins A and C. Both vitamins are great antioxidants.Perfect for Thanksgiving morning.‘

What You Need
1 large sweet white yam
1 large sweet potato
2 eggs
1 small red onion (sliced)
3 cups chicken or vegetable stock
1 cup water
4 tablespoons groundnut oil (or your choice of oil)
3/4 teaspoons salt
1/8 tsp. black pepper
1/8 tsp. curry
½ lemon
1/8 tsp. paprika
Handful parsley

How To
Dice your potatoes and put in water with the lemon. (The lemon keeps it from browning). In a saucepan, add your groundnut oil at low heat. Add your sliced onions and stir.

Boil your eggs in the last 4-5 minutes. Add your chicken broth, spices and diced potato and yam. Cover and cook for 15-20 minutes or until soft.
Add parsley 10 minutes into the cooking.

Serve in a plate, slice hard-boiled egg, garnish with paprika and green onions (scallions).

Calorie Count: 220
carbs: 104g
sodium: 480mg
protein: 2g
fat: 110g