If you love breakfast meals that are both hearty and a little bit fun, then you are going to adore this Baked Sweet Potato Boats with Bacon, Egg, and Cheddar Recipe. It takes a humble sweet potato and transforms it into a comforting, flavor-packed vessel for creamy eggs, crispy bacon, and melty cheddar. Every bite is a beautiful balance of sweet, savory, and rich textures that feels like a warm hug on a plate. This dish also brings a delightful twist to your usual breakfast routine, making it perfect for lazy weekend mornings or a special brunch with friends.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward and easy to find, but when combined, they create a delicious harmony of flavors and textures. From the natural sweetness of the potatoes to the smoky crunch of bacon and the creamy richness of eggs and cheese, every element plays a crucial role.
- 3 large sweet potatoes: The sturdy base of this dish, offering natural sweetness and a tender texture when baked.
- ½ cup bacon, cooked and crumbled: Adds a smoky, salty crunch that perfectly contrasts the softness of the potato and egg.
- 2 tablespoons unsalted butter: Enriches the filling with a creamy mouthfeel and helps bind the ingredients together.
- ¼ cup shredded white cheddar cheese: Melts beautifully into the filling, lending sharpness and gooey goodness.
- 6 large eggs: The star protein, baked right inside the potato boat for a luscious, custard-like finish.
- ¼ teaspoon black pepper: Adds just enough spice to brighten the flavors without overpowering.
- ½ teaspoon salt: Enhances all the flavors, especially balancing the sweetness of the potato.
- Scallion, minced (for topping): Provides a fresh, mild onion crunch for a pop of color and brightness.
How to Make Baked Sweet Potato Boats with Bacon, Egg, and Cheddar Recipe
Step 1: Prepare and Bake the Sweet Potatoes
Start by preheating your oven to 350°F to ensure it’s ready when the potatoes are. Prick each sweet potato several times with a fork—this step helps steam escape during baking and prevents bursting. Then lightly coat each potato with canola oil and a sprinkle of salt to help crisp the skins and bring out their earthy flavors. Pop them in the oven and bake for about 60 to 90 minutes, or until they are fork-tender and perfectly soft inside. This low and slow bake is essential to get that luscious sweet potato texture that supports all the rich toppings.
Step 2: Hollowing Out the Potatoes
Once the potatoes are cool enough to handle, use a sharp knife to slice them lengthwise. Carefully scoop out the innermost flesh without tearing the skin—this takes a little patience, but the skins are your edible “boats” and need to hold their shape. Place the scooped sweet potato flesh into a large bowl; this will be the base for mixing your tasty filling.
Step 3: Mix the Filling
Into the bowl with the potato flesh, add your crumbled bacon, buttery goodness, and shredded cheddar cheese. Stir everything together until it’s well combined, creating a creamy, cheesy, smoky mixture that will fill each boat with flavor and texture. This step is where the magic of simple ingredients turning into something extraordinary happens.
Step 4: Assemble and Bake with Eggs
Spoon the mixed filling back into each sweet potato shell, packing it in nicely. Then, gently create a small well in the center of each filled boat—this is where your egg will go. Crack a raw egg into the well, being careful not to spill over the sides. Sprinkle a pinch of salt and black pepper atop each. Pop them back into the oven for about 15 to 20 minutes, or until the egg whites have set but the yolk remains delightfully soft or to your preferred doneness. The baked egg adds protein and a luxurious texture that pulls the whole dish together.
How to Serve Baked Sweet Potato Boats with Bacon, Egg, and Cheddar Recipe
Garnishes
After baking, a scatter of minced scallions adds a wonderful fresh crunch and a splash of vibrant green, brightening both flavor and presentation. You might also consider a dash of hot sauce or a sprinkle of smoked paprika for an extra flavor boost that complements the bacon’s smokiness beautifully.
Side Dishes
This dish is quite filling on its own but pairs wonderfully with light, fresh sides. Think a crisp mixed green salad with a tangy vinaigrette or some sautéed greens lightly seasoned with garlic and lemon. These accompaniments help balance the richness of the sweet potato boats without competing with their star ingredients.
Creative Ways to Present
For a brunch gathering, serve your Baked Sweet Potato Boats with Bacon, Egg, and Cheddar Recipe on a rustic wooden board or a colorful platter. You can top them with a dollop of sour cream or guacamole for a twist, or sprinkle with toasted nuts for added texture. Consider arranging them alongside mini fruit cups or avocado slices to turn this breakfast into a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The boats hold up well for up to 2 days, though the egg texture may firm up slightly. Before refrigerating, you can remove the eggs if preferred, and add fresh ones when reheating.
Freezing
While freezing whole baked sweet potato boats with eggs isn’t ideal because of texture changes in the eggs, you can freeze the mashed sweet potato, bacon, butter, and cheese filling separately. When you’re ready to enjoy, thaw, refill fresh potato skins, add fresh eggs, and bake as normal.
Reheating
To reheat, place the boats in a preheated oven at 350°F until warmed through. If you prefer a runnier yolk, it’s best to reheat without eggs and add a freshly cooked egg on top just before serving. Avoid microwaving as it can make the texture rubbery and uneven.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes bring natural sweetness and a creamy texture, regular white or Yukon gold potatoes also work well if you prefer a more neutral flavor base.
Is it better to cook the bacon in advance or bake it with the potatoes?
Cooking the bacon ahead of time and crumbling it into the mixture yields the best texture and flavor contrast. Baking raw bacon with the potatoes would make the filling too greasy and unevenly cooked.
Can I prepare this recipe vegetarian?
Yes! Simply skip the bacon or substitute it with vegetarian bacon or sautéed mushrooms for a smoky, satisfying alternative. The rest of the filling remains the same and is delicious.
How can I make this recipe gluten-free?
This Baked Sweet Potato Boats with Bacon, Egg, and Cheddar Recipe is naturally gluten-free as long as you use gluten-free bacon and verify that your cheese and seasonings are free of gluten additives.
Can I add other toppings or mix-ins?
Of course! Feel free to add chopped spinach, diced bell peppers, or jalapeños for some extra veggies and heat. Customize it to your taste and have fun experimenting!
Final Thoughts
I can’t recommend this Baked Sweet Potato Boats with Bacon, Egg, and Cheddar Recipe enough for anyone looking to brighten up breakfast or brunch. The combination of flavors and textures brings such comfort and satisfaction, plus it’s visually inviting and versatile for whatever additions or tweaks you fancy. Give it a try soon—you might just find your new favorite way to enjoy a sweet potato.
Print
Baked Sweet Potato Boats with Bacon, Egg, and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Breakfast Sweet Potato recipe combines hearty baked sweet potatoes with a savory filling of bacon, cheddar cheese, and buttery mashed sweet potato, topped with a perfectly baked egg for a wholesome and satisfying breakfast. It’s an easy, comforting dish that turns simple ingredients into a flavorful morning meal.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil (for coating)
- ½ teaspoon salt (for coating)
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
Topping and Seasoning
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Scallion, minced (for topping, optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prepare the sweet potatoes: Using a fork, prick each sweet potato several times on both 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 them on a baking tray and bake for 60 to 90 minutes, until they are fork-tender and soft inside.
- Slice the sweet potatoes: Remove sweet potatoes from the oven and, once cool enough to handle, slice each one in half lengthwise.
- Hollow out the sweet potatoes: Carefully scoop out the center of each sweet potato half into a large mixing bowl, taking care not to tear the skins as they will hold the filling.
- Arrange the potato skins: Place the hollowed-out sweet potato skins on a baking sheet to prepare for stuffing.
- Prepare the filling: Combine the scooped sweet potato flesh in the bowl with cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix thoroughly until well blended.
- Fill the potato skins: Spoon the bacon and cheese mixture back into the hollowed sweet potato skins, evenly distributing the filling.
- Create wells for eggs: Make a small indentation or well in the center of each stuffed sweet potato half to hold the egg.
- Add eggs and bake: Carefully crack a raw egg into each well, then season with salt and black pepper. Bake for 15 to 20 minutes until the egg is set and the potatoes are heated through.
- Garnish and serve: Once baked, optionally sprinkle minced scallions over the top for added color and flavor before serving.
Notes
- Baking time for sweet potatoes may vary depending on size; adjust accordingly.
- For a vegetarian version, substitute bacon with sautéed mushrooms or a veggie bacon alternative.
- Ensure eggs are fully cooked if serving to children or those with sensitive diets.
- Canola oil can be replaced with olive oil or melted butter for coating sweet potatoes.
- Leftover filling can be used as a breakfast hash or spread on toast.
