Description
This Breakfast Sweet Potato recipe features tender baked sweet potatoes filled with a savory mixture of crumbled bacon, butter, and shredded white cheddar cheese, topped with a perfectly baked egg and garnished with minced scallions. A hearty and delicious breakfast option that combines the natural sweetness of sweet potatoes with savory flavors and a satisfying texture.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
Egg Topping
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
Garnish
- Scallion, minced (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s ready for baking the sweet potatoes.
- Prepare Sweet Potatoes: Use a fork to prick each sweet potato several times on all sides to create vents for steam to escape during baking.
- Oil and Season: Coat each sweet potato evenly with canola oil and sprinkle with salt to enhance flavor and promote even cooking.
- Bake Sweet Potatoes: Place the potatoes on a baking sheet and bake for 90 minutes until they are tender and easily pierced with a fork.
- Scoop Out Centers: Once cooled slightly, slice each sweet potato lengthwise and carefully scoop out the centers into a mixing bowl, keeping the skins intact.
- Prepare Filling: Add the cooked bacon, unsalted butter, and shredded white cheddar cheese to the sweet potato centers and mix thoroughly to combine.
- Fill Potato Skins: Spoon the filling mixture back into the hollowed-out sweet potato skins arranged on a baking sheet.
- Create Wells for Eggs: Make a small well in the center of each filled potato to accommodate the egg.
- Add Eggs and Season: Crack a raw egg into each well and season with salt and black pepper.
- Final Bake: Return the filled potatoes to the oven and bake for 20 minutes or until the egg whites are set and the yolks are cooked to your preference.
- Garnish and Serve: Remove from the oven, top with minced scallions, and serve warm.
Notes
- Use canola oil or any neutral oil to coat the sweet potatoes for better crisping of the skin.
- Be gentle when scooping out the sweet potato flesh to avoid tearing the skins, which hold the filling.
- You can substitute cheddar cheese with any other melting cheese like Monterey Jack or mozzarella.
- To reduce cook time, prick the sweet potatoes and microwave for 5-7 minutes before finishing in the oven.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach to the filling.
- Make sure eggs are fully cooked if serving to children or those with dietary sensitivities.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 210 mg
