Breakfast Sweet Potato Bake (Print-Friendly Format)
Baked sweet potatoes filled with bacon, cheddar, eggs, and herbs for a nourishing breakfast option.
# Ingredients You’ll Need:
→ Sweet Potatoes
01 -
3 large sweet potatoes
→ Filling and Topping
02 -
2 tablespoons unsalted butter
03 -
120 millilitres bacon, cooked and crumbled
04 -
60 millilitres shredded white cheddar cheese
05 -
6 large eggs
06 -
0.25 teaspoon ground black pepper
07 -
0.5 teaspoon salt
08 -
scallion, minced, for topping
09 -
canola oil, for coating
# How to Make It:
01 -
Preheat oven to 175°C. Prick sweet potatoes several times with a fork to allow steam to escape.
02 -
Coat each sweet potato with canola oil and season with a portion of the salt. Place on a baking tray and bake for 60 to 90 minutes until fork-tender.
03 -
Remove sweet potatoes from oven and slice each lengthwise. Carefully scoop out the flesh into a mixing bowl, keeping skins intact.
04 -
Add cooked crumbled bacon, butter, and shredded cheddar cheese to the sweet potato flesh. Mix thoroughly until well combined.
05 -
Place hollowed sweet potato skins onto a baking sheet. Fill each with the prepared mixture, creating a well in the center.
06 -
Crack one raw egg into each sweet potato well. Season eggs with remaining salt and black pepper.
07 -
Return tray to oven and bake at 175°C for 15 to 20 minutes, or until eggs are set and filling is heated through.
08 -
Remove from oven and garnish with minced scallion. Serve hot.
# Extra Tips:
01 -
For runnier yolks, reduce the second bake time to 12 minutes. Sweet potatoes can be pre-baked in advance to streamline morning preparation.