Don't throw this recipe out if you don't like sweet potatoes. It's really the concept of baked eggs that I would recommend. Any vegetable that goes well with baked eggs, and can be roasted, is a possibility here.

During the winter months, try different varieties of squash. During the spring, roasted asparagus is a nice touch (but I'd skip the first roasting step- no one likes mushy asparagus). And finally, in summer, roasted sweet corn and peppers rounds out the year. You could also mix two recipes and use something along the lines of this sunchoke hash.

There are a few items that you can tell I love, just by the amount I use them in recipes. Shallots are at the top of the list. Sure, they are can be more of a pain to prep but the flavor gets me every time. It's the perfect mix of sweet and savory, all with a small hint of garlic.

Of course, you can go with something a bit more forward. Try a bit of minced garlic added in with the sweet potatoes. During the spring months, green garlic can also add a nice flavor (and a bit of color contrast!) Or, go with the solid stand-by of minced yellow onion.

For almost every recipe I give, I can almost always turn it vegan. That is, however, a bit harder when baked eggs are the star of the show. I'd say if you're bent on doing something similar, roast the sweet potatoes and turn it into a tofu scramble. Not the same but still delicious.