A comforting and hearty breakfast bake that combines the sweetness of roasted sweet potatoes with melted cheese and a perfectly baked egg—all served in the potato skin for a delightful, nutritious morning treat.
Why You’ll Love This Recipe
I love how this recipe helps me start the day with a wholesome balance—naturally sweet potatoes packed with fiber and vitamins, plus protein-rich eggs and gooey cheese. It’s a complete breakfast in one vessel and makes prep a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 large sweet potatoes, for baking
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2 tablespoons unsalted butter
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¼ cup shredded white cheddar cheese
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6 large eggs
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¼ teaspoon black pepper
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½ teaspoon salt
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scallion, minced (for topping)
Directions
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Preheat the oven to 350°F.
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Prick each sweet potato with a fork several times for steam vents.
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Rub the potatoes with canola oil and sprinkle with salt, then bake for 60–90 minutes (until fork-tender).
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Slice each potato in half lengthwise.
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Scoop out the centers into a bowl, keeping the skins intact.
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Place the emptied skins on a baking sheet.
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Mix the scooped potato with butter and cheddar cheese.
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Spoon the mixture back into the skins, creating a small well in each.
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Crack a raw egg into each well, season with salt and pepper.
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Bake for 15–20 minutes until the eggs are set and everything is heated through.
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Garnish with minced scallion before serving.
Servings and timing
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Servings: Makes 6 baked sweet potato halves (serves 6 people).
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Prep time: 20 minutes
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Cook time: 1 hour 50 minutes
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Total time: 2 hours 10 minutes
Variations
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I sometimes add diced veggies like bell peppers or onions for extra flavor and nutrition.
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Mixing in spinach or kale with the potato filling adds extra greens.
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Try pepper jack instead of cheddar if I’m craving a bit of spice.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave for 1–2 minutes or warm in a 350°F oven for about 10 minutes until the egg and potato are heated through.
FAQs
What sweet potatoes are best for baking?
I find that larger, evenly shaped orange-fleshed sweet potatoes bake best—they’re meaty and hold the filling well.
Can I prepare this ahead of time?
Yes! I bake and hollow the sweet potatoes ahead of time, then refrigerate. When I’m ready, I fill and bake with eggs for 15–20 minutes.
Can I make this vegan?
I can substitute the butter and cheese with plant-based versions and use a tofu scramble or omit the egg entirely.
How do I prevent the potato skins from tearing?
When scooping, I use a spoon with a gentle touch, keeping a firm and intact border around the edges.
Can I freeze leftovers?
I don’t recommend freezing once baked with the egg, as the texture changes. But I do freeze the baked and hollowed skins for later use.
Conclusion
I love how this recipe turns a humble sweet potato into a delightful breakfast that’s filling, nutritious, and simple to prepare. With easy variations and make-ahead potential, it’s become one of my go-to breakfasts for busy mornings or a lazy weekend brunch.
