Description
A hearty and satisfying breakfast recipe featuring baked sweet potatoes filled with a savory mixture of bacon, butter, cheddar cheese, and topped with baked eggs. This dish combines the natural sweetness of sweet potatoes with salty, cheesy flavors for a delicious and nutritious start to your day.
Ingredients
Scale
Sweet Potato Base
- 3 large sweet potatoes
- 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
- 3 large eggs (for filling in potato wells)
- Salt and ¼ teaspoon black pepper, to taste
Topping
- 3 large eggs (one per potato half, raw for topping)
- Minced scallion, for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prepare sweet potatoes: Using a fork, prick each sweet potato several times on all sides to allow heat to penetrate evenly during baking.
- Coat and bake: Lightly coat each sweet potato with canola oil and sprinkle with ½ teaspoon salt. Place on a baking sheet and bake for 60 to 90 minutes until they are fork-tender.
- Hollow the potatoes: Remove the baked sweet potatoes from the oven and carefully slice each one in half lengthwise with a sharp knife. Using a spoon, gently scoop out the centers into a mixing bowl, leaving the skins intact to hold the filling. Arrange the hollowed skins on a baking sheet.
- Prepare filling: To the bowl containing the sweet potato flesh, add cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix until well combined.
- Fill the shells: Spoon the filling mixture back into the hollowed-out sweet potato skins, creating a small well in the center of each filled potato half.
- Add eggs and season: Crack one raw egg into each well of the filled sweet potatoes. Sprinkle each with salt and black pepper to taste.
- Bake with eggs: Return the filled potatoes to the oven and bake for an additional 15 to 20 minutes, or until the eggs are fully set and the potatoes are heated through.
- Garnish and serve: Remove from oven and optionally top with minced scallions before serving warm for a nutritious breakfast experience.
Notes
- Be careful when hollowing out the sweet potato flesh to avoid tearing the skins as they will serve as edible bowls.
- Cooking time for sweet potatoes may vary depending on their size; test doneness by inserting a fork easily.
- You can substitute bacon with turkey bacon or omit for a vegetarian version.
- For a smoother filling, mash the sweet potato flesh well before mixing ingredients.
- Use fresh eggs and bake thoroughly to ensure food safety.
- Optional toppings such as chopped scallions add fresh flavor and color to the dish.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 280
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 155mg
