Makes 4 servings
2 medium sweet potatoes
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 pound bulk pork sausage
1 cup diced yellow onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 tablespoon minced garlic
2 tablespoons brown sugar
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 pound bulk pork sausage
1 cup (8 ounces) grated Sweet Water Cheddar Cheese
4 large eggs, cooked to preference
Preheat oven to 400°F. Peel and dice sweet potatoes; spread on a baking sheet and toss with 1 tablespoon olive oil. Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.
Heat a large cast-iron skillet over medium-high heat. Add sausage and cook until browned, stirring to crumble. Drain in a colander; wipe skillet clean.
Return skillet to heat; add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic; sauté until softened, 3 to 5 minutes. Add sweet potato, brown sugar, cumin, and ground red pepper; reduce heat to medium and sauté 3 to 5 minutes.
Stir in the sausage; cook until hot. Season with salt and pepper. Spoon into small, individual cast-iron skillets; top each with one-fourth of the cheese. Broil until cheese melts. Keep warm.
Cook eggs according to your preference. Top each serving with cooked eggs.