• Heat oven to 400°. Peel sweet potatoes and trim ends. Spiral cut with a small to medium blade. Toss with oil and 1/4 tsp each pepper and salt. Place on 2 rimmed baking sheets and roast 12 minutes, stirring once.

  • Meanwhile, microwave heavy cream in a glass bowl at 100% for 30 seconds. In a bowl, whisk whole eggs, yolks, cheese, parsley, 1/2 tsp pepper and 1/4 tsp salt.

  • In a large skillet, cook bacon until crispy, about 5 minutes. Add sweet potato noodles and toss gently; remove skillet from heat. Whisk warm cream into egg mixture, then slowly mix into skillet, stirring constantly to cook eggs but keep them from scrambling. Serve immediately.

Nutrition Facts

470 calories; 23 g total fat; 680 mg sodium. 51 g carbohydrates; 14 g protein;