Description
This Breakfast Sweet Potato recipe combines tender baked sweet potatoes filled with a savory mixture of bacon, butter, cheddar cheese, and topped with a perfectly baked egg. It’s a hearty, delicious, and nutritious morning meal that brings together the natural sweetness of sweet potatoes with rich and savory flavors, ideal for a comforting breakfast or brunch.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil (for coating)
- Salt (for coating and filling)
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 6 large eggs
- Scallion, minced (for topping, optional)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat the oven to 350°F. Using a fork, prick each sweet potato several times on all sides to allow steam to escape during baking.
- Coat and Bake Sweet Potatoes: Lightly coat each sweet potato with canola oil and sprinkle with salt. Place on a baking sheet and bake for 60 to 90 minutes, or until the potatoes are fork-tender.
- Slice and Hollow Sweet Potatoes: Remove the potatoes from the oven and let cool slightly. Using a sharp knife, slice each potato lengthwise in half. Carefully scoop out the center of each half with a spoon, avoiding tearing the skin, and place the flesh into a large mixing bowl. Arrange the hollowed-out potato skins on a baking sheet.
- Prepare Filling: To the bowl with the sweet potato flesh, add the cooked and crumbled bacon, unsalted butter, shredded white cheddar cheese, salt, and black pepper. Mix everything together until well combined.
- Fill Potato Skins: Spoon the filling mixture evenly into the hollowed-out sweet potato skins, smoothing the top. Create a small well in the center of each filled potato half to hold the egg.
- Add Eggs and Bake: Carefully crack one raw egg into the well of each filled potato half. Sprinkle a bit of salt and black pepper on top. Return the baking sheet to the oven and bake for 15 to 20 minutes, or until the eggs are set and the filling is warmed through.
- Garnish and Serve: Remove from the oven and garnish with minced scallions if desired. Serve warm as a hearty and flavorful breakfast dish.
Notes
- You can substitute bacon with turkey bacon or omit it for a vegetarian option.
- Use sharp cheddar cheese for a stronger flavor or mild cheddar for a subtler taste.
- Make sure not to tear the skins when hollowing to keep the potato shells intact for filling.
- To speed up baking time, you can microwave the sweet potatoes until tender before proceeding with filling and baking the eggs.
- For extra flavor, add a pinch of smoked paprika or chili flakes into the filling.
- The eggs must be baked until fully set to avoid runny yolks for a breakfast that holds well.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 165 mg
