Baked Sweet Potato Breakfast Boats Recipe

If you’re looking for a breakfast that’s both hearty and healthy, you’re absolutely going to fall in love with this Baked Sweet Potato Breakfast Boats Recipe. It’s got that perfect balance of sweet, savory, and cheesy goodness, plus a runny egg on top that just makes everything feel extra special. Trust me, once you try this, you’ll want to make it a regular weekend ritual—or even a weekday treat!

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Ingredients You’ll Need

These ingredients come together to create a creamy, savory filling inside a sweet, tender potato skin. When buying sweet potatoes, pick ones that are firm with smooth skin and similar size for even baking.

• Sweet potatoes: Choose large, evenly sized potatoes for consistent baking and filling size.
• Bacon: I recommend using thick-cut bacon for that perfect crunch and smoky flavor.
• Unsalted butter: It adds richness without overpowering the other flavors.
• Shredded white cheddar cheese: Sharpness complements the sweet potato beautifully.
• Large eggs: They give the boats their creamy, custardy topping.
• Black pepper & salt: Go easy on salt if your bacon is very salty!
• Scallion: Adds a fresh, mild oniony note that brightens the dish.

Variations

I’m all about making recipes your own, so here are some tasty twists I’ve tried (and loved) to keep this Baked Sweet Potato Breakfast Boats Recipe fresh and exciting.

• Veggie-loaded boats: Swap the bacon for sautéed mushrooms, spinach, or bell peppers to make a vegetarian version that’s just as hearty.
• Spicy kick: I once sprinkled a little smoked paprika and cayenne in the filling—so good if you love a subtle heat!
• Cheese swaps: Try pepper jack or gouda instead of cheddar to change up flavor profiles.
• Protein-packed: Add some cooked chorizo or sausage for a meatier, breakfast sandwich-like feel.

How to Make Baked Sweet Potato Breakfast Boats Recipe

Step 1: Prep and bake your sweet potatoes

Preheat your oven to 350°F (175°C). Using a fork, pierce each sweet potato several times around to let steam escape while baking—this prevents any unexpected bursts! Rub each potato with a light coating of canola oil and sprinkle with a bit of salt for flavor. Bake directly on the oven rack or a baking sheet for 60 to 90 minutes, until the potatoes are fork-tender when you test them.

Step 2: Hollow out the potatoes and mix the filling

Carefully slice each baked sweet potato in half lengthwise. Using a spoon, scoop out the tender flesh into a large bowl—make sure to leave enough potato inside the skin so they don’t collapse! Toss the sweet potato flesh with crumbled cooked bacon, unsalted butter, and shredded cheddar cheese. This combo makes the filling creamy, cheesy, and perfectly savory.

Step 3: Fill and create the egg well

Spoon the filling back into the potato skins, packing it in but keeping them stable. Use your spoon to create a small well in the center of each filled boat. This little nest is where your raw egg will go, cooking gently in the oven to creamy perfection.

Step 4: Add eggs and finish baking

Carefully crack one egg into each well. Sprinkle lightly with salt and black pepper. Bake the filled potato boats for another 15 to 20 minutes, until the egg whites are set but the yolks are still a bit soft (or cook longer if you prefer firm eggs). When done, sprinkle minced scallions on top for a fresh bite and color.

How to Serve Baked Sweet Potato Breakfast Boats Recipe

Garnishes

I love the freshness minced scallions add—they give just the right hint of onion without overpowering. Sometimes I sprinkle a little crumbled crispy bacon on top for extra crunch, or add a dash of hot sauce for a tangy kick.

Side Dishes

This breakfast boat is pretty filling on its own, but I often pair it with a simple mixed green salad or some roasted cherry tomatoes to brighten the plate. A cup of fresh fruit or a smoothie rounds out the meal perfectly.

Creative Ways to Present

For brunch with friends, I’ve served these boats on a large wooden board lined with parchment paper, adding small bowls of extra toppings like avocado slices, salsa, or herbs. It feels rustic, inviting, and everyone gets to customize their own!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though that almost never happens in my house!), I store them in airtight containers in the fridge for up to 3 days. Reheat gently so you don’t overcook the eggs or dry out the potato.

Freezing

I usually don’t freeze these breakfast boats because the egg texture changes, but you can freeze the baked, hollowed-out potato shells separately. Thaw before reheating, then add fresh egg and bake just before serving.

Reheating

To reheat, I recommend using the oven at 325°F (165°C) for about 10-15 minutes until warmed through. The egg will re-set a bit, but over-microwaving can make it rubbery, so I avoid that.

FAQs

Final Thoughts

I can honestly say this Baked Sweet Potato Breakfast Boats Recipe has become one of my go-to breakfast dishes because it feels like such a treat but is surprisingly simple to pull off. Whether you make it for a lazy weekend or a cozy weekday morning, you and your family will appreciate the care and flavor packed into every bite. Give it a try, and soon enough, it’ll be your favorite way to start the day too!

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