Ingredients (4 servings):
4 medium sweet potatoes
2 tbs avocado oil
Salt and pepper, to taste
1/2 cup organic pesto
1/3 cup toasted walnuts
1 cup organic egg white
Fresh basil leaves, for garnish
Directions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and bake for 45-50 minutes, until tender.
2. While sweet potatoes bake, put avocado oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until blistered and juicy.
3. Pour egg white onto pan and scramble
4. Cut open the sweet potatoes, spread pesto inside, add egg white, and top with walnuts.
5. Garnish with fresh basil and serve warm.
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材料（4份）：
4 個中等大小的紅薯
2 大匙 橄欖油
鹽和胡椒粉, 調味
1/2 杯有機香蒜醬
1/3 杯 烤核桃
1 杯蛋清
新鮮羅勒葉, 裝飾用
做法：
1. 將烤箱預熱至 400°F (200°C)。 用叉子將地瓜刺穿，放在烤盤上, 烘烤 45-50 分鐘, 直到變軟。
2. 烤地瓜時, 加入牛油果油, 鹽和胡椒。鋪在烤盤上烤 15-20 分鐘, 直到起泡且多汁。
3.將蛋白倒入鍋中, 炒勻
4. 將地瓜切開, 在裡面塗上香蒜沙司, 加入蛋清, 上面放上核桃。
5. 用新鮮羅勒裝飾, 趁熱享用。