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
Scale
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.
