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5 from 1 vote

sweet potato breakfast stacks + hollandaise

A twist on traditional eggs benedict.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: Paleo
Servings: 4 -6
Author: the whole smiths


  • 1 sweet potato sliced and roasted
  • olive oil
  • 2 Aidelle’s Chicken Apple Sausages sliced
  • 4 eggs to scramble
  • 3 egg yolks for hollandaise
  • 1/2 C. ghee melted
  • 1 Tbsp. lemon juice
  • dash of compliant hot sauce like Tabasco
  • 2 to matoes sliced
  • Salt + pepper


  • Preheat oven to 400*
  • Light coat sweet potato discs with olive oil salt + pepper
  • Lay sweet potatoes on baking sheet spacing evenly
  • Bake for 20 minutes, flip and bake an additional 10 minutes until golden brown
  • Meanwhile, heat a skillet with a tiny bit of ghee and sauté sausages, set aside when done
  • In a blender add 3 eggs, lemon juice and hot sauce and blend on high until it thickens
  • Slowly drizzle ghee into blender while blender is still on
  • Your hollandaise will emulsify and thicken
  • Scramble eggs and cook in separate skillet
  • Stack sweet potato, tomato, scrambled egg, chicken apple and top with hollandaise