Last semester, a good friend and I found ourselves facing a dilemma that seemed truly unsolvable. We had been eating cheese for at least 48 hours, and yet we still had copious amounts of feta from the Cheese Co-op left in our fridge. Determined not to let it go to waste and totally unwilling to share with our friends, we found this unique and delicious recipe online.
In addition to feta cheese, the recipe calls for sweet potatoes, red onions, and eggs, all of which we quickly found at Weshop. We immediately got to work in the Butt C kitchen. We laughed, we cried (cutting the onions), and in no time we had made a mouthwatering concoction.
I personally know of nothing better than a runny egg, and this recipe has four of them, so I was in gooey, oozy, eggy heaven. The onions were caramelized to a perfect crisp; mixed with the melt-in-your-mouth sweet potatoes tossed with crumbly, salty heaps of feta cheese, they made for a delectably salty and sweet combination, and it was satisfying with every bite. The original recipe calls for gorgonzola, but I thought the tangy feta made an excellent complement to the other ingredients.
Despite the fact that I burnt my hand horribly on the handle of the skillet, we ate like queens that night. And by that, I mean we gorged ourselves into food comas, eating directly out of the skillet in the kitchen and scraping out every last bite. I went to bed that night with the smell of savory feta cheese lingering in my hair, and to be honest, I didn’t hate it. This is technically a breakfast recipe, but we all know that breakfast (the best meal of the day) can be eaten at any time, anywhere, any way you want it.

Roasted Sweet Potato, Feta, and Baked Eggs
(Adapted from

1. Preheat oven to 375 degrees.
2. Peel sweet potato and cut into bite-sized cubes.
3. Toss sweet potato, onion, salt, and olive oil together in any kind of baking dish.
4. Roast until sweet potato is tender, about 15-20 minutes.
5. Crack eggs over sweet potatoes.
6. Sprinkle feta on top.
7. Return to oven and bake until egg whites are set, 15-20 minutes.


1 large sweet potato
1/2 medium red onion, diced
1 tbsp. olive oil
1/2 tsp.  salt
4 eggs
2 oz. feta cheese

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