Introduction

Sweet Potato Bacon Egg Boats are a delightful and hearty breakfast option that combines the natural sweetness of roasted sweet potatoes with savory bacon, melted cheddar, and baked eggs. This recipe is simple to prepare and perfect for a satisfying morning meal that feels both comforting and special.

The image shows four stuffed baked potatoes on a white marbled surface. Each potato is cut in half with the inside scooped out and mashed sweet potato filling in bright orange color, forming a smooth layer. On top of each sweet potato layer, there is a fried egg with a bright yellow yolk and glossy white edges. Small pieces of crispy bacon in dark brown and red tones are scattered over the eggs, along with some finely chopped green herbs adding a fresh touch. The potatoes’ outer skin is a darker brown, rough and textured, holding all the layers together. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large sweet potatoes

Canola oil, for coating

½ teaspoon salt (for coating)

½ cup bacon, cooked and crumbled

2 tablespoons unsalted butter

¼ cup shredded white cheddar cheese

3 large eggs (for filling in potato wells)

Salt and ¼ teaspoon black pepper, to taste

3 large eggs (one per potato half, raw for topping)

Minced scallion, for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.

Step 2: Using a fork, prick each sweet potato several times on all sides to help heat penetrate evenly during baking.

Step 3: Lightly coat each sweet potato with canola oil and sprinkle with ½ teaspoon salt. Place them on a baking sheet and bake for 60 to 90 minutes until fork-tender.

Step 4: Remove the sweet potatoes from the oven and carefully slice each one in half lengthwise. Using a spoon, gently scoop out the centers into a mixing bowl, leaving the skins intact to hold the filling. Place the hollowed skins back on the baking sheet.

Step 5: To the bowl with the sweet potato flesh, add cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix everything until well combined.

Step 6: Spoon the filling back into the hollowed-out sweet potato skins, creating a small well in the center of each filled half.

Step 7: Crack one raw egg into each well of the filled sweet potatoes. Season each with salt and black pepper to taste.

Step 8: Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the eggs are fully set and the potatoes are heated through.

Step 9: Remove from the oven and optionally garnish with minced scallions. Serve warm for a nourishing and delicious breakfast.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or chili flakes to the filling. You can also swap cheddar for pepper jack or mozzarella for a different twist.

Use turkey bacon or a vegetarian bacon substitute to keep it lighter or meat-free.

If you prefer your yolks runny, check the eggs after 12 minutes of baking and remove when desired consistency is reached.

Leftover filling can be used to make sweet potato hash or mixed into scrambled eggs for a quick meal.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the sweet potato filling up to a day ahead and store it in the fridge. When ready to serve, fill the potato skins, add the eggs, and bake as directed.