Sweet Potato & a Sunny Side

Hello Friends!

I am just back from DDW–Digestive Disease Week conference which was held in the fantastic city of Chicago!  Toni Fiori and I are working on a post conference wrap up video to share some of the key highlights of the conference. Stay tuned.

After a few days of eating on the run, I was eager to get back in my kitchen and whip up some nourishing meals. This breakfast dish, Sweet Potato & a Sunny Side was a HIT! Easy, low FODMAP & nourishing. 🙂

Don’t fear sweet potato! Although it contains mannitol–the Monash U folks have deemed 1/2 cup sweet potato to be low FODMAP. Sliced thin (as in this recipe), the sweet potato stays within the limit, and offers a great nutritional punch.

Sweet Potato & a Sunny Side


  • Serves 2
  • 1 cup thinly sliced washed sweet potato, skin intact (about 1/2 medium)
  • 1 teaspoon olive oil
  • 2 large whole eggs
  • 1/4 cup baby spinach &/or kale, sliced
  • salt and pepper, to taste


  1. Using mandoline slicer, cut sweet potato thinly.
  2. In medium skillet, add oil and heat over medium heat.
  3. Layer potatoes evenly in 2 circles, overlapping potatoes.
  4. Cook potatoes for about 5 minutes or until lightly browned, then flip them over.
  5. Add one egg to each sweet potato 'circle', and lightly cover skillet cooking egg, about 3-5 minutes.
  6. Remove cover, add spinach &/or kale, and season with salt and pepper.
  7. Using spatula, carefully transfer to plate.