Breakfast Sweet Potato Bake (Print Version)
# Ingredients:
→ Main Components
01 -
3 large sweet potatoes, scrubbed
02 -
2 tablespoons canola oil
→ Filling
03 -
1/2 cup bacon, cooked and crumbled
04 -
2 tablespoons unsalted butter, softened
05 -
1/4 cup shredded white cheddar cheese
→ Topping
06 -
6 large eggs
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
2 tablespoons scallion, minced (optional for garnish)
# Instructions:
01 -
Preheat the oven to 350°F (177°C).
02 -
Pierce each sweet potato several times with a fork to allow steam to escape. Rub the skins with canola oil and sprinkle lightly with salt.
03 -
Place sweet potatoes directly on the center oven rack or a baking sheet. Bake for 60 to 90 minutes, until fork-tender throughout.
04 -
Remove baked sweet potatoes from the oven. Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a sturdy shell. Set shells on a baking sheet.
05 -
In a large mixing bowl, combine the scooped sweet potato flesh, cooked bacon, softened butter, and shredded white cheddar. Mash together until well mixed.
06 -
Divide the filling evenly among the hollowed sweet potato shells. Use a spoon to shape a shallow well in the center of each filled half.
07 -
Crack one egg into each hollowed well. Sprinkle each with remaining salt and black pepper.
08 -
Return the stuffed potatoes to the oven and bake for 15 to 20 minutes, until the egg whites are set and the yolks reach your desired doneness.
09 -
Garnish each baked potato with minced scallion. Serve warm.
# Notes:
01 -
For runny yolks, bake towards the shorter end of the time range. For firmer eggs, extend baking by several minutes.