Description
A hearty and delicious Breakfast Sweet Potato recipe featuring baked sweet potatoes filled with a savory mixture of cooked bacon, butter, cheddar cheese, and eggs, then baked until the eggs are perfectly set. Topped with fresh scallions for a flavorful morning meal.
Ingredients
Scale
Sweet Potato Base
- 3 large sweet potatoes, for baking
- Canola oil, for coating
- ½ teaspoon salt, for 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, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the sweet potatoes evenly.
- Prepare Sweet Potatoes: Using a fork, prick each sweet potato several times on all sides to allow steam to escape during baking. Coat each potato lightly with canola oil and sprinkle with salt to enhance flavor and promote crispy skin.
- Bake Sweet Potatoes: Place the prepared sweet potatoes on a baking sheet and bake in the preheated oven for 60 to 90 minutes, or until they are fork-tender and soft inside.
- Hollow Out Potatoes: Once baked, slice each sweet potato lengthwise and carefully scoop out the flesh into a large mixing bowl, taking care not to tear the skins, which will serve as edible bowls for the filling.
- Mix Filling: To the bowl with sweet potato flesh, add cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix thoroughly to combine all ingredients into a creamy, savory mixture.
- Fill Potato Skins: Spoon the prepared filling back into each hollowed-out sweet potato skin, shaping it evenly and creating a small well in the center of each filled potato.
- Add Eggs and Season: Crack a raw egg into the well created in the filling of each potato. Sprinkle with salt and black pepper to taste.
- Bake Again: Return the filled sweet potatoes to the oven and bake for an additional 15 to 20 minutes, or until the eggs are fully set and the filling is heated through.
- Garnish and Serve: Remove from oven and top each potato with minced scallions if desired. Serve warm for a nutritious, tasty breakfast.
Notes
- Use a fork to prick sweet potatoes to prevent them from bursting in the oven.
- Be gentle when scooping to keep the skins intact for filling.
- Cook bacon ahead of time until crispy for best texture.
- Adjust baking time for eggs if you prefer runnier or firmer yolks.
- Can substitute white cheddar with other cheese varieties as preferred.
- Scallions add a fresh, mild onion flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 460
- Sugar: 7g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 260mg
