It’s hump day! Among other things, that means the countdown to the weekend has officially begun. If brunch and college football are on the menu this weekend, allow us to endorse Kindra’s latest culinary creation… Curried Sweet Potatoes With Poached Eggs. Heck, even if your brunch plans don’t include college football (something we find unthinkable, but to each their own), we suggest you give this a try.

1 large sweet potato, peeled and diced

1T olive or macadamia nut oil

1t garlic powder

1/2 t onion powder

1/2 t kosher or mineral salt

1/4 t ground black pepper

1/2 t curry powder

1/2 t red pepper flakes

Toss potatoes, oil and spices in a bowl until the potatoes are evenly coated. Roast at 400 degrees in a glass dish until soft on the inside and crispy on the outside — approximately 40 minutes to an hour. Top with two poached eggs per serving. Makes 2 servings. Go Dawgs.