Breakfast Sweet Potato Bake (Printable Version)
# What You'll Need:
01 -
3 large sweet potatoes
02 -
canola oil, for coating
03 -
1/2 teaspoon salt, divided
04 -
1/4 teaspoon black pepper
05 -
2 tablespoons unsalted butter
06 -
1/2 cup bacon, cooked and crumbled
07 -
1/4 cup shredded white cheddar cheese
08 -
6 large eggs
09 -
scallion, minced, for garnish
# How to Make It:
01 -
Preheat the oven to 350°F (177°C).
02 -
Pierce each sweet potato a few times on all sides using a fork to allow steam to escape.
03 -
Coat each sweet potato with canola oil and sprinkle evenly with half of the salt. Place on a baking tray and bake for 60 to 90 minutes, or until thoroughly tender when pierced with a fork.
04 -
Remove from the oven and carefully slice each sweet potato in half lengthwise. Using a spoon, gently scoop out the flesh into a large mixing bowl, leaving about 1 cm of potato on the skins to maintain structural integrity.
05 -
Add the cooked bacon, unsalted butter, shredded white cheddar cheese, and half of the black pepper to the bowl with sweet potato flesh. Stir until well combined.
06 -
Arrange the hollowed sweet potato skins on a baking sheet. Fill each with the bacon and cheese mixture, smoothing the tops. Create a slight well in the center for the egg.
07 -
Crack one egg into the well of each filled sweet potato half. Sprinkle tops with remaining salt and black pepper. Return to oven and bake for 15 to 20 minutes, until egg whites are set and yolks reach preferred doneness.
08 -
Remove from oven and top with minced scallion. Serve warm.
# Additional Tips:
01 -
To prevent the sweet potato skins from tearing, scoop the flesh carefully, leaving a 1 cm border.