Breakfast Sweet Potato Recipe

Start your morning with a burst of flavor and color by making Breakfast Sweet Potato. This irresistible breakfast packs tender sweet potatoes with creamy, cheesy filling, crispy bacon, and an oven-baked egg on top. Every bite offers the perfect balance of savory and slightly sweet, with a hint of freshness from scallions. Whether you’re treating yourself to a slow weekend brunch or just want something special on a weekday morning, this hearty, beautiful dish truly delivers comfort in every way.

Ingredients You’ll Need

You’ll be amazed at how a handful of familiar, humble ingredients come together to make Breakfast Sweet Potato an absolute showstopper. Every component adds its own flair—flavor, texture, and even golden color—to this morning favorite.

• Sweet potatoes: Choose plump, firm sweet potatoes since they’ll be the delicious vessel for all the savory breakfast magic.
• Bacon: Crunchy, smoky bacon bits give each bite a perfection of rich, salty flavor—feel free to use turkey bacon if you prefer.
• Unsalted butter: This melts into the sweet potato flesh, enhancing its creaminess to make the filling utterly irresistible.
• White cheddar cheese: Shredded cheddar delivers a sharp, gooey counterpoint to the sweetness, but you can sub in your favorite cheese.
• Eggs: Fresh eggs are cracked right on top of the filling and gently baked—think of it as the coziest breakfast upgrade.
• Black pepper: Adds a little punch and warmth to balance the dish.
• Salt: Essential both for seasoning the potato and the finished dish, highlighting every savory note.
• Scallion: A final flourish of color and crisp onion zing for brightness and freshness.
• Canola oil: Helps the sweet potato skins get slightly crispy in the oven—olive or avocado oil work, too!

How to Make Breakfast Sweet Potato

Step 1: Preheat Your Oven to 350°F

Let’s kick things off by preheating your oven to 350°F. This step ensures even cooking from the start. Give your oven a little time to reach the perfect temperature while you prep your potatoes.

Step 2: Poke Holes in the Sweet Potatoes

Grab a fork and prick each sweet potato all over, a few times on each side. These little vents allow steam to escape while baking, keeping your sweet potatoes from bursting and making sure they cook evenly every time.

Step 3: Coat and Roast the Sweet Potatoes

Rub each sweet potato with a light coat of canola oil and a sprinkle of salt. Pop them right onto the oven rack or a baking sheet, and let them bake for 60 to 90 minutes, depending on their size. They’re perfectly done when a fork slides in easily, with no resistance—super soft and sweet!

Step 4: Slice and Scoop

Once baked and cool enough to handle, slice each sweet potato lengthwise. Carefully scoop out the center flesh with a spoon, leaving a ¼-inch border so the skins hold their shape. Be gentle—you want lovely potato “boats” for your filling.

Step 5: Prepare the Savory Filling

Transfer all the fluffy sweet potato flesh to a mixing bowl. Add the cooked, crumbly bacon, luxurious butter, and sharp shredded cheddar. Mix it up until you have a creamy, savory filling with tasty bacon bits throughout. Taste for seasoning and adjust if you like.

Step 6: Stuff and Create a Well

Spoon the filling back into your sweet potato skins, smoothing them out with the back of your spoon. Don’t forget to use it all—these boats are meant to be hearty! Next, use the spoon to create a little well right in the center of each filled potato. This is where your egg will rest.

Step 7: Top With an Egg, Season, and Bake Again

Gently crack an egg into each well, letting it nestle into the creamy filling. Sprinkle the tops with salt and black pepper. Return the stuffed potatoes to the oven and bake for another 15 to 20 minutes, until the egg whites are set but the yolks are still a little runny (or cook longer if you prefer fully set eggs). Sprinkle with fresh minced scallion before serving—the green flecks are irresistible!

How to Serve Breakfast Sweet Potato

Garnishes

Take your masterpiece to the next level with a scattering of minced scallions for sharpness and color. You can also try snipped chives, extra bacon crumbles, a little extra cheese, or even a spicy sprinkle of hot sauce or smoked paprika. These finishing touches make each Breakfast Sweet Potato truly restaurant-worthy in appearance and flavor.

Side Dishes

Because Breakfast Sweet Potato is so filling, you can absolutely enjoy it solo—maybe with a cup of coffee or fresh fruit on the side. If you’d like a bigger spread, serve alongside a crisp green salad, juicy citrus wedges, or buttered toast. It even pairs with sautéed kale or garlicky spinach for a pop of green goodness.

Creative Ways to Present

Presentation is such fun with this dish! Try laying each Breakfast Sweet Potato on a rustic wooden board, family-style, for a bountiful brunch vibe. For an elegant touch, nestle each potato in a shallow bowl with a tangle of greens. Mini versions, made with small sweet potatoes or even halved fingerlings, make adorable hors d’oeuvres or appetizers for gatherings!

Make Ahead and Storage

Storing Leftovers

Wrap any uneaten Breakfast Sweet Potato tightly in foil or transfer to an airtight container as soon as it cools to room temperature. Store in the fridge for up to 3 days. The egg yolk may firm up as it chills, but the flavors will still be delicious when reheated.

Freezing

While you can freeze these, it’s best to assemble the sweet potatoes with filling (without the egg) before freezing, since the baked eggs can go a bit rubbery in the freezer. Wrap well and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then add a raw egg and bake as directed.

Reheating

To reheat a leftover Breakfast Sweet Potato, unwrap and pop it in the oven at 350°F for about 15 to 20 minutes, or until heated through. If the egg is already baked, cover loosely with foil so it doesn’t overcook. In a pinch, a quick spin in the microwave works, though the oven yields the best results for taste and texture.

FAQs

Can I make Breakfast Sweet Potato vegetarian?

Absolutely! Just swap the bacon for sautéed mushrooms, sun-dried tomatoes, or simply skip it altogether. You can also add extra cheese or veggies for even more flavor and heartiness.

What type of cheese works best besides white cheddar?

White cheddar adds a nice sharpness, but you can use mozzarella for more stretch, Monterey jack for mildness, or even a bit of feta or goat cheese for tang. Feel free to mix and match based on what you love or what’s already in your fridge!

How do I keep the egg from spilling out?

Creating a deep enough well in your sweet potato filling is key—it helps the egg stay put while it bakes. If a little white runs over the edge, don’t worry, it still tastes fantastic and looks rustic.

Can I prepare portions ahead for meal prep?

Yes! You can bake and stuff the sweet potatoes in advance, then store them in the fridge. Crack an egg into each just before baking off in the morning. It’s an easy way to have a hot, fresh Breakfast Sweet Potato any day of the week.

Is this recipe gluten-free?

It certainly is—no grains necessary. As always, check your bacon and cheese labels to confirm they’re gluten-free, but otherwise, this dish is naturally friendly for anyone on a gluten-free diet.

Final Thoughts

If you’ve never made Breakfast Sweet Potato, now’s the time to bring some serious joy (and color) to your breakfast table. This cozy, wholesome dish has won over everyone in my home, and I’m sure it’ll become your newest morning tradition, too. Give it a try—you’ll be glad you did!

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