Description
A delicious and hearty breakfast featuring baked sweet potatoes filled with a savory mixture of bacon, butter, cheddar cheese, and topped with a perfectly baked egg. This dish combines the natural sweetness of sweet potatoes with rich, savory flavors, making it an ideal start to your day.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil, for coating
- ½ teaspoon salt, for coating
Filling and Topping
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Scallion, minced (for topping, optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prepare sweet potatoes: Using a fork, prick each sweet potato several times on all sides to allow steam to escape during baking. Then, coat each potato with canola oil and sprinkle with ½ teaspoon salt for seasoning.
- Bake sweet potatoes: Place the potatoes on a baking sheet and bake for 60 to 90 minutes, until they are fork-tender and can be easily pierced without resistance.
- Slice and hollow sweet potatoes: Remove the potatoes from the oven and, using a sharp knife, slice each one lengthwise in half. Carefully scoop out the soft potato flesh from the centers into a large mixing bowl, making sure not to tear or puncture the skins. Set the hollowed-out skins on a baking sheet.
- Make the filling: To the bowl of potato flesh, add the cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix everything well to combine.
- Fill the potato skins: Spoon the filling mixture evenly into each hollowed-out sweet potato shell, creating a small well in the center to hold the egg.
- Add the eggs and season: Crack one raw egg into each well in the filled sweet potatoes. Sprinkle each with ¼ teaspoon black pepper and an additional ½ teaspoon salt to taste.
- Final bake: Return the filled potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are fully set and the potatoes are heated through.
- Garnish and serve: Optionally, top with minced scallion for a fresh, mild onion flavor. Serve immediately for a warm, satisfying breakfast.
Notes
- Baking times for sweet potatoes may vary depending on their size; check for tenderness by piercing with a fork.
- Ensure the egg whites are fully set before removing from the oven to avoid runny eggs.
- Using canola oil helps the sweet potato skins crisp slightly during baking.
- Scallions add a fresh contrast but can be omitted if preferred.
- This recipe can be adapted to be vegetarian by omitting bacon or substituting with vegetarian bacon alternatives.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 460 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 185 mg
