Soft Egg and Sweet Potato Mash
PakistaniSeniorsDesi eggsEasy
Soft mashed shakarkandi with a gently fried egg on top — naturally sweet, filling and easy to chew, with gentle fibre.
Prep time5 min
Cook time15 min
Total time20 min
Servings2
Ingredients
- 2 eggs
- 2 medium shakarkandi (sweet potatoes), peeled
- 1 tsp butter
- 1/2 tsp salt
- A pinch of cinnamon powder (optional)
- 1 tbsp milk
Method
- Boil the shakarkandi for 12–15 minutes until very soft, then drain and mash with milk, butter and salt.
- Fry the eggs gently in a little butter until the whites are set and the yolks are still soft.
- Spoon the mash onto plates.
- Place a fried egg on each portion.
- Sprinkle a little cinnamon if using and serve warm.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)11 g
Fat (estimate)8 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Mash the shakarkandi while hot for the smoothest texture. Food safety: fry the eggs until the whites are fully set. Allergens: contains egg and milk. Substitute: use ordinary potato or pumpkin instead of shakarkandi, or skip the cinnamon for a plainer plate. Nutrition values are estimates based on standard per-egg values.