Breakfast Sweet Potatoes

Introduction

Picture soft, tender sweet potatoes baked until their skins are slightly crisp and rich in orange-glow, then hollowed and filled with warm butter, savory bacon, gooey cheddar-cheese, and topped with a gently baked egg that bursts its golden yolk. Every bite is a comforting melody of silky sweet potato flesh, smoky bacon crunch, melted cheese warmth, and eggy richness. This breakfast dish elevates the humble sweet potato into something special—perfect for a weekend brunch, a cozy Sunday morning, or anytime you want a hearty, satisfying start. It’s warm, homey and brimming with flavor.

Why You’ll Love This Recipe

• It uses sweet potato as a base—nutritious, naturally sweet, and full of fiber and beta-carotene.
• The combination of bacon, cheese and egg transforms simple veggies into a decadent breakfast favorite.
• You can prep much of the potato ahead of time—bake the potatoes, then fill just before serving for ease.
• It has great textural contrasts: crisp skin, soft potato flesh, gooey cheese, and the gentle bite of egg.
• It’s versatile: you can adjust fillings, cheeses or toppings to make it your own.
• It feels like a special-brunch dish but uses simple ingredients and familiar techniques.

Ingredients

For the Baked Sweet Potatoes

• 3 large sweet potatoes (for baking)
• ½ cup cooked, crumbled bacon
• 2 Tbsp unsalted butter
• ¼ cup shredded white cheddar cheese
• 6 large eggs
• ¼ tsp black pepper
• ½ tsp salt
• 1 Tbsp minced scallion (for topping, optional)

Instructions

1. Pre-heat the oven to 350 °F (≈ 175 °C).
2. Prepare the sweet potatoes: Wash the sweet potatoes thoroughly. Prick each potato a few times around with a fork or knife to allow steam to escape.
3. Bake the sweet potatoes: Rub each potato with a little oil (optional) and season lightly with salt. Place on a foil-lined baking sheet and bake for about 60-90 minutes, or until a fork easily pierces the potato and the flesh is tender.
4. Hollow the potatoes: Once baked and cooled slightly, use a sharp knife to slice each potato in half lengthwise. Carefully scoop out most of the interior flesh, leaving a shell of skin plus about ¼-inch flesh so the shell holds together. Place the hollowed-out potato shells on a baking sheet.
5. Mix the filling: In a bowl, combine the scooped-out potato flesh, crumbled bacon, butter and cheddar cheese. Mix until well-blended.
6. Fill the potato shells: Spoon the filling back into each hollowed potato shell evenly, smoothing the top.
7. Create the egg wells: Use the back of a spoon to make a small well in the center of each filled potato. Crack one raw egg into the well on each potato half. Season lightly with salt and pepper.
8. Bake again: Return the baking sheet to the oven and bake for 15-20 minutes, or until the eggs are set to your preference (for firm whites and slightly set yolks).
9. Garnish and serve: Remove from oven, top with minced scallion if desired, and serve immediately while warm.

You Must Know

• Don’t over-bake the potatoes initially: If you go too long, they’ll collapse when you hollow them out or the shells may tear.
• Hollowing requires care: Leave enough flesh attached to the skin so the shell stays intact when filled.
• Egg timing matters: Because you’re baking the egg inside the potato shell, it may cook differently than in a skillet. If eggs runny aren’t your thing, check a minute or two early.
• Balance the salt and smokiness: The bacon and cheddar already bring salty-smoky flavour—taste and adjust seasoning carefully.
• Serve promptly: These are best when hot—once they cool too much, the contrast between hot potato and runny egg is lost.

Storage Tips

• Refrigerator: Store leftover baked, unfilled potato shells and/or filling separately in sealed containers for up to 2-3 days. Refill and bake fresh when ready to serve.
• Reheating: If already assembled and baked, reheat in a pre-heated oven at ~325 °F (≈160 °C) for 8-10 minutes to warm through. Consider covering with foil if browning too much.
• Freezing: While you could freeze the baked shells and filling separately, the egg ingredient makes freezing less ideal. For best quality, freeze only shells and filling, then add fresh eggs at time of serving.
• Assembled sandwiches: Avoid storing assembled and topped with egg too long—texture will suffer (egg may overcook, potato may dry).

Ingredient Substitutions

• Cheese: Swap white cheddar for Monterey Jack, Swiss, or dairy-free “mozzarella” for a lighter or vegan version.
• Bacon: Use turkey bacon or vegetarian bacon bits for a lighter or meat-free option.
• Eggs: For a vegan version, replace eggs with tofu scramble or a chickpea flour “egg” custard in the well.
• Sweet potato alternatives: If you prefer, you could use small-skinned regular potatoes (but the sweet potato offers unique flavour & nutrients).
• Flavor variations: Add chopped spinach, sautéed mushrooms, or roasted red peppers into the filling to boost veggies.
• Spice up: Add chilli flakes or smoked paprika to the filling for a subtle heat twist.

Serving Suggestions

• Serve alongside a fresh green salad tossed with lemon-vinaigrette to balance the richness of potato + cheese + egg.
• Pair with fresh fruit or berries to introduce brightness and colour on the plate.
• Serve a warm mug of black coffee or herbal tea to complement the hearty flavours.
• Garnish with extra chopped scallions, fresh chopped chives, or a light drizzle of hot sauce for those who like a kick.
• For brunch entertaining, arrange on a large platter with halves side-by-side, letting guests serve themselves easily.

Pro Tips

• Bake the sweet potatoes one day ahead; store refrigerated. When ready to serve, simply fill and bake again for quicker morning prep.
• Use a metal baking sheet (not insulated) so the potato shells crisp slightly beneath, adding texture to the bottom.
• Use room-temperature eggs when cracking into the wells—this helps ensure more even baking in the shell.
• After hollowing the potatoes, mash the scooped-out flesh gently with butter and cheese for a creamy filling rather than large chunks.
• For visually appealing presentation, wipe the rims of the potato shells clean before baking so each half looks tidy and inviting when served.

Frequently Asked Questions

→ Can I make this ahead of time?
Yes — You can bake the sweet potatoes ahead, cool and refrigerate them. Then fill and bake the final step the next morning for quicker service.

→ Can I substitute the egg or omit it?
Yes — If you prefer no egg, you can omit it, or replace with a scrambled egg component added on top after baking the shells. You’ll lose the baked-in egg centre but still have a delicious dish.

→ How long will leftovers stay good?
Fully assembled and baked, they are best eaten within 1 day. If stored unassembled (shells & filling separate) they can last 2-3 days in the fridge.

→ Can I increase the number of servings easily?
Yes — Simply bake more sweet potatoes and adjust bacon, cheese and eggs proportionally. Baking time for the potato shells may increase slightly if your tray is crowded.

→ Is the potato skin edible?
Absolutely — The skin becomes crisp and holds the filling. Just wash and scrub the potatoes well before baking and keep a sufficient flesh margin when hollowing.

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These stuffed breakfast sweet potatoes are a warm, rich, flavor-packed way to start your day—deliciously comforting and satisfying.