Description
This Breakfast Sweet Potato recipe offers a hearty and delicious way to start your day, combining the natural sweetness of baked sweet potatoes with savory bacon, creamy butter, melted white cheddar cheese, and eggs baked right in the potato skins. Topped with fresh scallions, it’s a comforting and nutritious breakfast that’s easy to prepare and perfect for any morning.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil, for coating
- Salt, to taste (used in coating and filling)
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ¼ teaspoon black pepper
Topping
- Minced scallion (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Use a fork to prick each sweet potato multiple times on all sides to allow steam to escape during baking.
- Coat and Bake Potatoes: Lightly coat each sweet potato with canola oil and sprinkle with salt. Place on a baking tray and bake for 60 to 90 minutes until the potatoes are fork-tender and fully cooked.
- Slice and Hollow Sweet Potatoes: Remove the potatoes from the oven and slice each potato lengthwise into halves. Carefully scoop out the center flesh into a large mixing bowl, taking care not to damage the skins.
- Prepare Filling: Add the cooked, crumbled bacon, unsalted butter, and shredded white cheddar cheese to the bowl with the sweet potato flesh. Mix thoroughly until well combined.
- Fill Potato Skins: Arrange the hollowed sweet potato skins on a baking sheet and spoon the filling mixture evenly into each shell, leaving a small well in the center of each.
- Add Egg and Season: Crack one raw egg into each well. Sprinkle the eggs with salt and black pepper to taste.
- Bake Again: Return the filled potatoes to the oven and bake for an additional 15 to 20 minutes, or until the eggs are set and the potato filling is heated through.
- Garnish and Serve: Remove from oven and optionally top with minced scallions before serving for a fresh, bright flavor.
Notes
- Ensure the sweet potatoes are fully cooked and fork-tender before hollowing them out to hold their shape while filling.
- Use unsalted butter to better control the saltiness of the recipe when combined with bacon and cheese.
- Season eggs after cracking them into the potato wells to enhance flavor.
- Optional scallion garnish adds a fresh contrast but can be omitted if preferred.
- This recipe can be customized with other cheese varieties or additions like herbs or spices to your taste.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 185 mg
