Description
This Breakfast Sweet Potato recipe combines the savory goodness of bacon and cheese with the wholesome sweetness of baked sweet potatoes, topped with a perfectly cooked egg for a hearty and delicious breakfast treat.
Ingredients
Units
Scale
Sweet Potatoes:
- 3 large sweet potatoes, for baking
Filling:
- 1/2 cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- 1/4 cup shredded white cheddar cheese
Egg Topping:
- 6 large eggs
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- scallion, minced (for topping)
Instructions
- Preheat the oven to 350°F. Using a fork, prick the sweet potatoes a few times on each side. Coat with canola oil and salt, then bake for 60-90 minutes until fork-tender.
- Slice and Hollow: Cut each sweet potato in half lengthwise. Scoop out the centers into a bowl.
- Prepare Filling: Mix bacon, butter, and cheese with the scooped sweet potato. Fill the hollowed-out shells.
- Add Egg: Create a well in each filled potato. Crack an egg into each well. Season with salt and pepper.
- Bake: Bake the stuffed sweet potatoes for 15-20 minutes until the egg is set. Top with minced scallions before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 250mg
