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Sweet Potato Breakfast Boats with Bacon and Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 133 reviews
  • Author: Megane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Breakfast Sweet Potato recipe is a hearty and delicious way to start your day, featuring baked sweet potatoes filled with a savory mixture of bacon, butter, cheese, and eggs. Finished with a pop of fresh scallion, this dish combines creamy, smoky, and savory flavors with the natural sweetness of the potatoes for a satisfying breakfast or brunch option.

Ingredients

Scale

Sweet Potatoes

  • 3 large sweet potatoes, for baking

Filling

  • ½ cup bacon, cooked and crumbled
  • 2 tablespoons unsalted butter
  • ¼ cup shredded white cheddar cheese
  • 6 large eggs
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

Topping

  • scallion, minced (for topping)
  • canola oil, for coating sweet potatoes
  • salt, for coating sweet potatoes

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
  2. Prepare sweet potatoes: Using a fork, prick each sweet potato several times on all sides to allow steam to escape and prevent bursting during baking.
  3. Coat and bake sweet potatoes: Lightly coat each sweet potato with canola oil and sprinkle with salt. Place sweet potatoes on a baking sheet and bake for 60 to 90 minutes until they are fork-tender and soft inside.
  4. Slice and scoop potatoes: Remove the potatoes from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise. Using a spoon, scoop out the soft center flesh into a large mixing bowl, taking care not to tear the skins as these will serve as vessels for the filling.
  5. Prepare potato filling: To the bowl with the sweet potato flesh, add the cooked bacon, unsalted butter, and shredded white cheddar cheese. Mix everything together until well combined.
  6. Fill sweet potato skins: Place the hollowed-out sweet potato skins on a baking sheet. Spoon the filling back into these shells, creating a small well or indentation in the center of each filled potato.
  7. Add eggs and season: Crack a raw egg into the well of each filled sweet potato. Sprinkle each with the salt and black pepper evenly.
  8. Bake until set: Return the stuffed sweet potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are set and the overall dish is warmed through.
  9. Finish and serve: Remove from oven and optionally top with minced scallions for a fresh, vibrant touch. Serve warm.

Notes

  • Cooking times for sweet potatoes can vary depending on size and oven; check tenderness by inserting a fork.
  • For a vegetarian version, omit bacon and use a plant-based cheese substitute if desired.
  • Use fresh eggs for best results and food safety when baking eggs inside the potatoes.
  • Scallions add freshness but are optional; you can substitute with fresh herbs like parsley or chives.
  • This recipe can be made ahead by baking the potatoes and preparing the filling in advance; add raw eggs and finish baking just before serving.

Nutrition

  • Serving Size: 1 stuffed sweet potato half
  • Calories: 280
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 185mg

Find it online: https://comfortplates.com/sweet-potato-breakfast-boats-with-bacon-and-eggs-recipe/