Description
This delicious Breakfast Sweet Potato recipe combines the natural sweetness of baked sweet potatoes with savory bacon, melted cheddar cheese, and eggs baked right inside the potato skins. It’s a hearty and nutritious breakfast option that serves 6 and provides a comforting start to your day.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil, for coating
- Salt, for coating and seasoning (½ teaspoon for potatoes + extra as needed)
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
Egg Topping
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
Garnish
- Scallion, minced (for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prick Sweet Potatoes: Using a fork, poke holes several times on each side of the sweet potatoes to allow steam to escape during baking.
- Prepare Potatoes for Baking: Rub each sweet potato with canola oil and sprinkle with salt to season the skins. Place them on a baking sheet.
- Bake Sweet Potatoes: Bake the potatoes in the preheated oven for 60 to 90 minutes until they are fork-tender and fully cooked through.
- Slice and Hollow: Remove the potatoes from the oven and carefully slice each potato in half lengthwise. Using a spoon, scoop out the center flesh into a large mixing bowl, leaving the skins intact to hold the filling.
- Prepare Potato Filling: Add the crumbled cooked bacon, unsalted butter, and shredded white cheddar cheese to the bowl with the sweet potato flesh. Mix everything until well combined.
- Fill Potato Skins: Place the hollowed-out potato skins on a baking sheet and spoon the filling mixture back into the shells, evenly distributing it among all halves.
- Create Wells for Eggs: Make a small well in the center of each filled potato to hold the eggs.
- Add Eggs and Season: Carefully crack one raw egg into each well. Sprinkle salt and black pepper over the eggs and potatoes to taste.
- Bake Until Set: Return the filled potatoes to the oven and bake for an additional 15 to 20 minutes, until the egg whites are set and the potatoes are warmed through.
- Garnish and Serve: Remove from the oven and top each potato with minced scallions if desired. Serve warm for a satisfying breakfast.
Notes
- Be careful when scooping out the sweet potato flesh not to tear the skins as they hold the filling together.
- For a vegetarian version, omit the bacon or replace it with a plant-based bacon substitute.
- Ensure eggs are fully cooked through to prevent any food safety risks.
- Canola oil helps crisp the potato skin, but you may use olive oil if preferred.
- This recipe can be prepared ahead; assemble and refrigerate before the final baking step, then bake when ready to serve.
