Description
This breakfast sweet potato recipe features baked sweet potato halves filled with buttery mashed sweet potato, melted cheese, and a baked egg—all served in the potato skin. A hearty and nutritious breakfast that’s both comforting and satisfying.
Ingredients
3 large sweet potatoes
2 tablespoons unsalted butter
¼ cup shredded white cheddar cheese
6 large eggs
¼ teaspoon black pepper
½ teaspoon salt
Scallion, minced (for topping)
Canola oil, for rubbing
Instructions
- Preheat oven to 350°F.
- Prick each sweet potato with a fork several times and rub with canola oil and salt.
- Bake sweet potatoes for 60–90 minutes until fork-tender.
- Slice each potato in half lengthwise and scoop out the centers into a bowl, keeping skins intact.
- Place emptied skins on a baking sheet.
- Mix scooped sweet potato with butter and shredded cheese until smooth.
- Spoon mixture back into the potato skins, forming a small well in each.
- Crack one egg into each well and season with salt and pepper.
- Bake for 15–20 minutes until eggs are set and potatoes are heated through.
- Garnish with minced scallion and serve warm.
Notes
- Add diced bell peppers, onions, or spinach for extra nutrients.
- Use pepper jack cheese for a spicier version.
- Prepare the sweet potatoes in advance for quicker assembly.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave for 1–2 minutes or in a 350°F oven for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 210
- Sugar: 4g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 185mg
