Description
This Breakfast Sweet Potato recipe combines the natural sweetness of baked sweet potatoes with savory bacon, melted cheddar cheese, and a perfectly baked egg nestled in each potato skin. Garnished with fresh scallions, it’s a hearty and wholesome breakfast option that’s both delicious and satisfying.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil, for coating
- Salt, to taste
Filling
- 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
Topping
- Scallion, minced (for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Using a fork, prick each sweet potato a few times on all sides to create vents for steam to escape during baking.
- Coat and Bake Potatoes: Lightly coat each sweet potato with canola oil and sprinkle with salt. Place them on a baking sheet and bake for 60 to 90 minutes until they are fork-tender.
- Cut and Hollow Potatoes: Once baked, slice each sweet potato lengthwise in half. Carefully scoop out the center flesh into a mixing bowl, making sure to keep the skins intact for filling.
- Prepare Filling: To the scooped sweet potato flesh, add cooked crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix thoroughly until well combined.
- Fill Potato Skins: Spoon the filling back into the hollowed-out sweet potato skins, creating a small well in the center of each filled potato.
- Add Eggs and Season: Crack a raw egg into the well of each filled potato half. Sprinkle with salt and black pepper to taste.
- Bake Filled Potatoes: Return the filled potatoes to the oven and bake for an additional 15 to 20 minutes, or until the eggs are set and the filling is thoroughly warmed.
- Garnish and Serve: Remove from the oven and top with minced scallions if desired. Serve hot and enjoy your savory breakfast sweet potatoes!
Notes
- You can substitute white cheddar with your favorite cheese such as Monterey Jack or mozzarella for a different flavor profile.
- Make sure not to tear the sweet potato skins when scooping out the flesh to keep them intact for filling.
- If you prefer firmer yolks, reduce the final baking time, or for runnier yolks, bake less time accordingly.
- This recipe can be prepared ahead by baking the potatoes first, then assembling and baking with eggs just before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg
