Breakfast Sweet Potatoes (Printable Version)

Baked sweet potato boats filled with savory bacon, cheese, and eggs for a hearty morning meal.

# What You’ll Need:

→ Sweet Potatoes

01 - 3 large sweet potatoes

→ Fillings

02 - ½ cup bacon, cooked and crumbled (approximately 5-6 slices)
03 - 2 tablespoons unsalted butter
04 - ¼ cup shredded white cheddar cheese

→ Toppings

05 - 6 large eggs
06 - ¼ teaspoon black pepper
07 - ½ teaspoon salt
08 - 1 scallion, minced

→ For Baking

09 - 1 tablespoon canola oil for coating potatoes
10 - Pinch of salt for sprinkling on potato skins

# Step-by-Step Guide:

01 - Preheat the oven to 350°F.
02 - Wash and dry the sweet potatoes thoroughly. Prick each potato several times with a fork to allow steam to escape during baking.
03 - Rub each potato with canola oil and sprinkle with a pinch of salt. Place the potatoes on a baking sheet and bake for 60 to 90 minutes, or until fork-tender.
04 - Remove the potatoes from the oven. Carefully slice each one in half lengthwise. Using a spoon, gently scoop out most of the flesh from each potato half, leaving a thin layer to support the skin. Collect the scooped-out flesh in a large mixing bowl.
05 - Arrange the hollowed-out potato skins back on the baking sheet in preparation for filling.
06 - To the bowl with the sweet potato flesh, add the crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix until well combined and the butter is melted.
07 - Spoon the filling evenly back into each potato skin, pressing gently to create a small well in the center for the egg.
08 - Crack one egg into each well. Sprinkle eggs with salt and black pepper.
09 - Return the stuffed potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are set and yolks reach your desired doneness.
10 - Remove from the oven, garnish with minced scallion, and serve hot.

# Additional Tips::

01 -
  • The sweet potato becomes a edible bowl that actually tastes amazing, not just a vehicle for toppings.
  • You get that satisfying crispy-creamy-savory combination in one plate without juggling multiple pans.
  • It's naturally filling enough to carry you through lunch, and somehow feels like you're treating yourself even though it's genuinely good for you.
02 -
  • Don't skip pricking the potatoes with a fork—I learned this the hard way when one exploded and took out half my oven's cleanliness in one dramatic pop.
  • The potatoes can be baked the day before and stored in the fridge, which means you're only 25 minutes away from breakfast on a busy morning.
  • If your egg whites aren't setting by 20 minutes, your oven might be running cool, so use an oven thermometer to avoid rubbery eggs or runny whites.
03 -
  • Bake your sweet potatoes ahead and reheat them wrapped in foil for 5 minutes, which cuts your morning time in half without sacrificing that warm, fluffy interior.
  • Crack your eggs into a ramekin first so you can slide them gently into the potato without the yolk breaking, which is worth the extra dish.
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