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Start your morning with this crave-worthy combo—roasted sweet potato turned creamy, loaded up with breakfast all-stars in every forkful. Savory bacon, gooey cheese, and an egg cooked right in the middle? You can bet it's hearty and crazy flavorful. At my house, it’s a weekend go-to that wow guests every time.
I whipped these up on a hectic holiday morning when I wanted something special but stress-free. Everyone raved about the flavors—like those breakfast bowls, but way easier on cleanup.
Inviting Ingredients
- Sweet potatoes: Go for big, solid ones with clean skins—they not only look better, they fit more filling
- Bacon: Crisp it up, crumble it, and you get that rich smoky goodness
- Shredded white cheddar cheese: You want sharp meltiness—grab a block and shred for best results
- Eggs: Grab fresh, large eggs so the yolk sets up nice in the center
- Unsalted butter: Makes the mash extra creamy and smooth
- Black pepper: Adds a subtle zing and rounds out the taste
- Minced scallion: Fresh flavor and a little crisp on top—totally lifts the whole dish
- Salt: Pulls the flavors together—don’t skip it
Simple How-To Steps
- Toss on Extras and Serve:
- Out of the oven, hit them with fresh scallion and enjoy right away for breakfast that’ll have everyone talking.
- Bake with Eggs:
- Crack your eggs into the wells, season with a pinch of salt and pepper, and bake about fifteen to twenty minutes so whites are firm and yolks stay a bit runny.
- Stuff and Make Wells:
- Spoon the creamy mixture into each potato shell. Press gently, then poke a small dip in each center for the egg to sit in.
- Mix the Mash:
- With the sweet potato you scooped out, toss in bacon, butter, and cheese. Mash until it’s all even and smooth together.
- Hollow 'Em Out:
- Slice potatoes lengthwise using a sharp knife. Scoop most of the inside into a bowl—leave the skins as little boats. Take it slow so you don’t rip them.
- Bake the Potatoes:
- Put potatoes in a 350°F oven for 60 to 90 minutes till totally soft. Let them cool a few before you handle.
- Get Your Potatoes Ready:
- Give sweet potatoes a good scrub, jab with a fork a few times so steam lets out. Rub with canola oil and a sprinkle of salt for crispy skins.
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Sometimes I throw in things like spinach for even more veggie power. Last Thanksgiving, I let my kids crack the eggs in and we snapped the best family picture—it’s a fun way to get everyone involved.
Best Storage Ideas
Bake sweet potatoes and cook bacon a day or two ahead then just put it all together with the egg right before you want them. Leftovers? Pop them in a sealed container in the fridge and they'll hold for up to three days. Gently heat in the oven to keep eggs perfect instead of zapping in the microwave.
Swap Options
Change up the cheese—try mozzarella or Monterey Jack for something softer. Rather go lighter? Turkey bacon’s awesome, too. For a completely veggie bite, skip bacon and throw in sautéed mushrooms. Fresh chives or parsley are great if you don’t have scallions around.
How to Serve
Honestly, these shine just by themselves. But they’re awesome next to fresh fruit salad for balance. Want extra? Lay out breakfast sausage or sliced avocado for folks, or dollop on some tangy plain Greek yogurt—it’s tasty.
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Behind the Bite
Lots of soul food and southern cooks love baked sweet potatoes, but this take brings in American breakfast flavors—think of it as a fun way to enjoy stuffed potatoes when brunch, holidays, or lazy Sundays roll around.
Common Recipe Questions
- → What's the trick to picking the right sweet potatoes?
Go for sweet potatoes that are all about the same size, firm, and smooth. No funky spots or soft patches. Hold one—it should feel a bit hefty for how big it is.
- → Can I swap out the cheese for something else?
Totally! Switch up the cheddar for something like gouda, mozzarella, or even pepper jack if you want some heat or new flavors.
- → Got tips for keeping the egg yolks a little runny?
Bake till the egg whites firm up but the yolks stay wobbly—that's usually around 15 minutes. Keep an eye on it toward the end so you don't overcook.
- → Can I make any of this ahead?
Sure thing! You can prep the potato filling and even cook the bacon early. Just wait to add eggs and do the last oven time right before you eat for the best texture.
- → What else can I toss on top?
Fresh chopped herbs, a squirt of hot sauce, extra cheese, or some avocado slices on top can really jazz things up and keep it fresh.