Sweet Potato Breakfast Boats (Printable version)

Baked sweet potato halves loaded with sautéed vegetables, baked eggs, and fresh avocado for a nutritious morning meal.

# List of ingredients:

→ Vegetables

01 - 2 large sweet potatoes
02 - 1 small red bell pepper, diced
03 - 2 cups baby spinach, chopped
04 - 1 ripe avocado, sliced

→ Protein

05 - 4 large eggs

→ Dairy (optional for garnish)

06 - 1/4 cup feta cheese, crumbled

→ Spices & Oils

07 - 2 tbsp olive oil
08 - 1/2 tsp smoked paprika
09 - Salt and pepper to taste

→ Garnish

10 - 2 tbsp chopped fresh chives or green onions

# Directions:

01 - Preheat oven to 400°F. Wash and scrub sweet potatoes thoroughly, then pierce each several times with fork to allow steam to escape during baking.
02 - Arrange sweet potatoes on parchment-lined baking sheet. Bake for 40-45 minutes until completely tender when pierced with fork.
03 - Let potatoes cool slightly. Slice each in half lengthwise and carefully scoop out center flesh, leaving about 1/4 inch border. Reserve scooped flesh for filling.
04 - Drizzle olive oil inside each boat, then season evenly with smoked paprika, salt, and pepper.
05 - Heat 1 tablespoon olive oil in skillet over medium heat. Sauté diced bell pepper and chopped spinach until wilted, 2-3 minutes. Stir in half the reserved sweet potato flesh.
06 - Fill each potato boat with sautéed vegetable mixture, creating small well in center. Crack one egg into each well.
07 - Return potatoes to oven and bake 12-15 minutes until egg whites are set and yolks reach desired consistency.
08 - Remove from oven. Top with sliced avocado, crumbled feta cheese, and fresh chives or green onions. Serve immediately while warm.

# Expert Advice:

01 -
  • The combination of creamy egg yolk and sweet potato is honestly better than it has any right to be
  • You can prep everything the night before and just pop them in the oven when you wake up
  • They look impressive enough for brunch but are secretly just baked vegetables with an egg on top
02 -
  • The first time I made these, I didn't scoop out enough flesh and the eggs overflowed everywhere, so make those wells deeper than you think you need to
  • If your sweet potatoes are wobbling on the baking sheet, slice a tiny bit off the bottom to make them sit flat
  • Eggs continue cooking after you take them out, so pull them when the whites look just barely set
03 -
  • If you're meal prepping, bake the sweet potatoes fully and store them, then just reheat, add filling and eggs, and do the final bake when you're ready to eat
  • The scooped-out sweet potato flesh makes an amazing base for soups or can be mixed into oatmeal for extra sweetness

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