Breakfast Sweet Potato Recipe
If you’re looking for a breakfast that feels like a big, cozy hug, this Breakfast Sweet Potato is about to become your morning hero. Imagine hot, oven-roasted sweet potatoes stuffed with buttery mash, crisp bacon, gooey cheddar, and crowned with a perfectly baked egg — all finished with a sprinkle of fresh scallions. It’s hearty, naturally sweet, salty, and creamy in each bite, with just the right hit of freshness on top. This recipe is a game changer for busy mornings, relaxed brunches, or anytime you want to turn breakfast into a real event.
Ingredients You’ll Need
The magic of Breakfast Sweet Potato is how everyday ingredients come together to make something unforgettable. Each element brings its own special touch, from richness and crunch to a pleasant touch of savory magic. Here’s what you’ll need and why each one matters.
- Sweet potatoes: Their natural sweetness and creamy texture create a perfect base for savory toppings.
- Bacon (cooked and crumbled): Adds crispy, salty bites that play beautifully against the sweet potato.
- Unsalted butter: Melts into the potato flesh, making it lush and velvety.
- Shredded white cheddar cheese: This cheese is sharp and tangy, adding body and a little stretch to your filling.
- Large eggs: Baking an egg right inside the potato turns this into a true breakfast classic and adds protein-packed satisfaction.
- Black pepper: Lends subtle warmth and balance to the sweetness.
- Salt: Essential for seasoning and bringing out the flavors of every ingredient.
- Scallion (minced): Optional, but they add a fresh, colorful finish that lifts every bite.
- Canola oil: Use for coating the sweet potatoes to make the skins crisp and flavorful while baking.
How to Make Breakfast Sweet Potato
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F. This even, steady heat ensures your sweet potatoes bake to that tender, fluffy perfection every single time.
Step 2: Prep and Poke the Sweet Potatoes
Using a fork, prick each sweet potato a few times on every side. These tiny vents let steam escape while baking, keeping your potatoes from bursting and helping them cook evenly.
Step 3: Oil, Salt, and Bake
Rub each sweet potato generously with canola oil and a sprinkle of salt. Arrange them on a baking sheet and pop them in the oven. Bake for 60 to 90 minutes, until they’re tender enough to slide a fork in with zero resistance.
Step 4: Slice and Scoop
Once they’re cool enough to handle, carefully slice each sweet potato in half lengthwise. Grab a spoon and gently scoop out the center into a mixing bowl — just be sure to leave enough around the edges so your potato shells hold their shape.
Step 5: Mix Up the Filling
To your sweet potato mash, add in the crumbled bacon, unsalted butter, and shredded white cheddar cheese. Give it a good mix until the filling is creamy and flecked with bits of bacon and cheese.
Step 6: Fill the Skins
Scoop the savory, cheesy mash back into each shell, gently packing it in. Then, use a spoon to make a shallow well right in the center of each one. This little nest is where the egg magic happens!
Step 7: Add the Eggs and Bake Again
Crack an egg into each well, sprinkle it with salt and black pepper, and return the potatoes to the oven. Bake them for another 15 to 20 minutes, or until the eggs are just set to your liking and everything is gorgeously warm.
Step 8: Finish with Scallions
Take your finished Breakfast Sweet Potato boats out of the oven and top each one with a generous scatter of minced scallion for added color and zest.
How to Serve Breakfast Sweet Potato
Garnishes
A sprinkle of scallions adds a fresh, slightly sharp finish that brings the entire dish to life. If you like, try chives, a dash of hot sauce, or even a dollop of Greek yogurt for a creamy tang.
Side Dishes
While each Breakfast Sweet Potato is filling enough to stand on its own, you can round out your plate with a citrusy fruit salad, slices of avocado, or even a crisp green salad for a burst of color and freshness.
Creative Ways to Present
Try serving your sweet potatoes family-style on a board, nestled among slices of fruit and little bowls of toppings for a DIY breakfast spread. Or, plate individually with a sprinkle of microgreens and a twist of black pepper to elevate your brunch game.
Make Ahead and Storage
Storing Leftovers
If you have any Breakfast Sweet Potato portions left (which is surprisingly rare!), simply wrap them tightly or stash them in an airtight container in the fridge. They’ll stay delicious for up to 3 days.
Freezing
For longer storage, assemble the potatoes without the egg on top, wrap tightly, and freeze. When ready to enjoy, bake from frozen until heated through, then add a fresh egg before the final bake.
Reheating
Reheat your Breakfast Sweet Potato in a 350°F oven for about 15 minutes, or until warmed through. Microwaving works in a pinch, though the oven keeps everything crisp and melty.
FAQs
Can I make Breakfast Sweet Potato vegetarian?
Absolutely! Just leave out the bacon or swap it for sautéed mushrooms or a plant-based bacon alternative for that same savory depth.
What kind of cheese works best?
Sharp white cheddar is a true winner, but feel free to mix in gruyere, pepper jack, or any cheese that melts well and suits your taste.
Can I prep anything ahead for busy mornings?
Yes! Bake and hollow out the sweet potatoes, mix up the filling, and refrigerate. Stuff and bake with the egg when ready for piping-hot, fresh Breakfast Sweet Potato.
Will this work with regular potatoes?
It sure does! The process is the same, though you’ll miss out on that signature sweetness that makes the Breakfast Sweet Potato so special.
Is there a way to make it dairy-free?
Of course! Swap in dairy-free cheese and a plant-based butter. The result is still creamy, gooey, and totally indulgent.
Final Thoughts
This Breakfast Sweet Potato is so much more than just a morning meal — it’s comfort, nourishment, and a touch of fun, all in one delicious package. Try it once, and you’ll find yourself craving those warm, creamy, bacon-studded bites again and again. Wishing you many cozy breakfasts ahead!
Print
Breakfast Sweet Potato Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Breakfast Sweet Potato recipe combines the goodness of sweet potatoes with savory fillings and eggs, creating a delicious and satisfying breakfast meal.
Ingredients
Sweet Potatoes:
- 3 large sweet potatoes, for baking
Filling:
- ½ cup cooked and crumbled bacon
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
For Topping:
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Minced scallion (optional)
Instructions
- Preheat oven. Preheat the oven to 350°F.
- Poke holes into potato. Using a fork, prick the sweet potato a few times on each side to create heat vents.
- Coat potatoes with oil and salt and bake. Coat each potato with canola oil and salt and bake for 60-90 minutes. Potatoes should be fork-tender when done.
- Slice potato in half. Using a sharp knife, slice each sweet potato in half lengthwise.
- Remove center of potato. Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin.
- Lay potato shell on baking sheet. Lay the hollowed-out shells on a baking sheet.
- Add bacon, butter, and cheese to the potato. To the bowl of potatoes, add cooked bacon, butter, and shredded cheese. Mix together.
- Fill potato skins with the filling. Fill the hollowed-out potato skins with the filling.
- Create a well in the middle of the filling. Create a well.
- Top with egg, salt and pepper, and bake. Top each potato with raw egg, salt, and pepper and bake for 15 to 20 minutes or until the egg is set and the potato is warmed through. Top with minced scallion (optional).
Notes
- For a vegetarian option, omit the bacon.
- You can customize the fillings with your favorite ingredients like diced peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 215mg
Keywords: Breakfast Sweet Potato, Sweet Potato Recipe, Stuffed Sweet Potatoes
