Description
This Breakfast Sweet Potato recipe offers a hearty and flavorful start to your day, combining baked sweet potatoes filled with a savory mix of bacon, butter, cheddar cheese, and eggs, topped with fresh scallions for a delicious and satisfying breakfast option.
Ingredients
Scale
Sweet Potatoes and Filling
- 3 large sweet potatoes, for baking
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
Egg Topping and Seasoning
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
- scallion, minced (for topping)
- canola oil (for coating)
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Using a fork, prick each sweet potato several times on all sides to create vents for heat to escape during baking.
- Coat and Bake Potatoes: Coat each potato evenly with canola oil and sprinkle with salt. Place them on a baking tray and bake for 90 minutes until they are fork-tender.
- Scoop Potato Flesh: Once baked, carefully slice each sweet potato in half lengthwise. Using a spoon, gently scoop out the center flesh into a mixing bowl, taking care not to tear the skins.
- Prepare Filling: To the bowl with sweet potato flesh, add cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese, then mix until well combined.
- Fill Potato Skins: Place the hollowed-out potato skins on a baking sheet and fill each with the prepared potato mixture, shaping it to create a well in the center.
- Add Eggs and Seasoning: Crack one raw egg into the well on each filled potato half. Sprinkle salt and black pepper over the eggs.
- Bake Again: Bake the filled potatoes for an additional 20 minutes, or until the eggs are fully set and the filling is warmed through.
- Serve: Remove from the oven and top each potato with minced scallion before serving.
Notes
- Ensure the potatoes are well pierced to prevent bursting during baking.
- Use cooked bacon to avoid excess grease in the filling.
- If preferred, substitute cheddar cheese with other cheeses like mozzarella or pepper jack for variation.
- For a vegetarian version, omit bacon and add sautéed vegetables to the filling.
- Monitor the eggs carefully while baking to avoid overcooking or undercooking.
- Use a sharp spoon to scoop out the sweet potato flesh gently to keep the skins intact.
- Allow potatoes to rest briefly after baking to cool slightly for easier handling.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 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: 14 g
- Cholesterol: 185 mg
