Breakfast Sweet Potatoes: A Nutritious and Delicious Start to Your Day
These Breakfast Sweet Potatoes are a complete meal in one delicious package! Packed with nutrients and flavor, they’re the perfect way to fuel your day. Imagine a baked sweet potato, loaded with savory bacon, melted cheese, and a perfectly cooked egg. It’s a breakfast that’s both healthy and satisfying. This easy recipe makes it simple to create this all-in-one breakfast at home.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 3 servings 1x
- Category: Breakfast, Brunch, Main Course, Meal Prep
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large sweet potatoes
- ½ cup cooked and crumbled bacon
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Minced scallions (optional)
- Canola oil
- Salt (for potatoes)
Instructions
- Preheat the Oven (Getting Ready): Preheat your oven to 350°F (175°C). Preheating the oven ensures that the sweet potatoes cook evenly.
- Prepare the Sweet Potatoes (The Prickly Part): Using a fork, prick the sweet potatoes a few times on each side. This creates heat vents and prevents them from bursting in the oven. No one wants a sweet potato explosion!
- Season and Bake (The Roasting Process): Coat each potato with canola oil and sprinkle generously with salt. The oil helps the potatoes to brown nicely, and the salt enhances their natural sweetness. Bake for 60-90 minutes, or until the potatoes are fork-tender. A fork should easily slide into the potato with minimal resistance. The baking time will depend on the size of your sweet potatoes.
- Slice and Scoop (The Boat Building): Once the potatoes are cool enough to handle, use a sharp knife to slice each sweet potato in half lengthwise. Be careful not to cut all the way through – you want to create a “boat” to hold the filling. Using a spoon, carefully remove the center of the potato, leaving a border of about ½ inch. Be gentle and try not to tear the delicate skin.
- Prepare the Filling (The Flavor Fusion): Place the scooped-out sweet potato flesh into a large mixing bowl. Add the cooked and crumbled bacon (or your chosen protein), unsalted butter, and shredded cheese. Mix everything together until well combined. The heat from the sweet potato will melt the butter and cheese, creating a creamy and delicious filling.
- Fill the Potatoes (The Loading Up): Lay the hollowed-out sweet potato shells on a baking sheet. Fill each shell generously with the sweet potato mixture.
- Add the Egg (The Star of the Show): Create a small well in the center of the filling in each potato. Crack a raw egg into each well. Season the eggs with salt and pepper.
- Bake Again (The Final Touch): Bake the loaded sweet potatoes for 15-20 minutes, or until the egg is set and the potato is warmed through. The egg white should be firm, and the yolk can be cooked to your preference – runny or firm. Keep a close eye on the eggs to ensure they don’t overcook.
- Garnish and Serve (The Grand Finale): Top the Breakfast Sweet Potatoes with minced scallions (if using) and serve immediately while they’re warm and delicious.
Notes
- Use your favorite toppings.
- Bake sweet potatoes ahead of time.
- Adjust cooking time for your preferences.
- This recipe is easily adaptable.