Description
This Breakfast Sweet Potato recipe transforms hearty baked sweet potatoes into a savory morning meal filled with bacon, cheddar cheese, and a perfectly baked egg on top. The sweet potato halves are hollowed and stuffed with a delicious mixture, then baked until creamy and topped with a set egg and fresh scallions for a nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 3 large sweet potatoes, for baking
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 scallion, minced (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F to prepare for baking the sweet potatoes and later baking the stuffed potatoes with eggs.
- Prepare Sweet Potatoes: Using a fork, prick each sweet potato several times on all sides to allow steam to escape during baking. Lightly coat each with canola oil and sprinkle with salt to enhance flavor and aid in crisping the skin.
- Bake Sweet Potatoes: Place potatoes on a baking sheet and bake for 60 to 90 minutes, until they are fork-tender. This ensures the sweet potatoes are soft enough to scoop out but still hold their shape.
- Scoop Out Potato Flesh: Once baked and cooled slightly, slice each sweet potato in half lengthwise. Carefully spoon out the center flesh into a large mixing bowl, taking care not to tear the skins as these will be used as containers.
- Prepare Filling: To the bowl of sweet potato flesh, add cooked bacon, unsalted butter, and shredded white cheddar cheese. Mix gently until well combined and creamy.
- Fill Potato Skins: Spoon the sweet potato mixture back into the hollowed skins, spreading evenly. Create a small well in the center of each filled potato for the egg.
- Add Eggs and Season: Crack one raw egg into each well on top of the filling. Sprinkle each with salt and black pepper to season.
- Bake Again: Return the filled potatoes to the oven and bake for 15 to 20 minutes, or until the eggs are set to your liking and the potatoes are warmed through.
- Garnish and Serve: Remove from oven and garnish with freshly minced scallions. Serve warm for a delicious and satisfying breakfast.
Notes
- Choose sweet potatoes of similar size for even baking.
- Cooking time for sweet potatoes varies depending on size; test doneness by piercing with a fork.
- If preferred, substitute bacon with turkey bacon for a leaner option.
- For a vegetarian version, omit bacon and add sautéed mushrooms or spinach instead.
- Eggs can be cooked to preference; monitor baking time carefully for runny or firm yolks.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320
- Sugar: 7g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 210mg
