Description
This Breakfast Sweet Potato recipe features baked sweet potatoes stuffed with a savory mixture of bacon, butter, shredded cheddar cheese, and topped with an egg, baked until just set. Perfect for a hearty and nutritious breakfast or brunch, it combines the natural sweetness of sweet potatoes with the rich flavors of bacon and cheese, creating a satisfying meal that’s both comforting and visually appealing.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil (for coating)
- Salt (for coating and seasoning; about ½ teaspoon for potatoes, plus ½ teaspoon for egg topping)
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
Topping
- 6 large eggs
- ¼ teaspoon black pepper
- Minced scallion, for topping (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prepare the sweet potatoes: Use a fork to prick each sweet potato on all sides to create vents that allow steam to escape during baking, ensuring even cooking.
- Coat and bake sweet potatoes: Lightly coat each sweet potato with canola oil and sprinkle with salt. Place them on a baking sheet and bake for 60 to 90 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Slice sweet potatoes: Remove the baked sweet potatoes from the oven and carefully slice each one in half lengthwise.
- Scoop out the flesh: Using a spoon, gently scoop out the center flesh of each potato half into a mixing bowl, being careful not to tear the skins, which will be used as shells for the filling.
- Prepare the potato shells: Arrange the hollowed-out sweet potato skins on a baking sheet to hold the filling later.
- Mix the filling: To the bowl with the scooped sweet potato flesh, add the cooked and crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix these ingredients until well combined to create a creamy and flavorful filling.
- Fill the potato shells: Spoon the filling mixture evenly into each of the hollowed-out sweet potato shells, distributing it well.
- Create wells for eggs: Make a small well or indentation in the center of each filled potato to hold an egg.
- Add eggs and bake: Crack one raw egg into each well, and season with salt and black pepper. Return the filled potatoes to the oven and bake for 15 to 20 minutes, or until the eggs are set to your liking and the potatoes are warmed through.
- Garnish and serve: Once done, remove from the oven and optionally top with minced scallion for a fresh, mild onion flavor. Serve warm and enjoy your hearty breakfast sweet potatoes.
Notes
- For a quicker method, microwave the sweet potatoes until tender before scooping out the flesh.
- You can substitute bacon with turkey bacon or omit for a vegetarian option, adding extra cheese or veggies.
- Adjust baking times based on the size of your sweet potatoes; larger ones may take longer to cook through.
- To ensure eggs cook thoroughly, keep an eye on the potatoes during the final baking step; cooking longer may be needed if eggs are runny.
- Green onions or chives can be used instead of scallions for topping.
