Sweet Potato Morning Bake (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 tbsp canola oil
02 -
3 big sweet potatoes, cleaned up
→ Filling
03 -
2 tbsp butter, room temp
04 -
1/2 cup crispy bacon pieces
05 -
1/4 cup shredded white cheddar
→ Topping
06 -
1/4 tsp ground black pepper
07 -
6 eggs, any size
08 -
2 tbsp chopped scallions (throw these on top if you want)
09 -
1/2 tsp salt
# Steps to Follow:
01 -
Once everything's hot and the eggs look the way you like 'em, toss some scallions on and dig in while it's still warm.
02 -
Slide those filled potato boats back into your oven for another 15 to 20 minutes. Just make sure the eggs set how you want.
03 -
Carefully crack a single egg into each divot, then dust each with salt and pepper before it goes back to bake.
04 -
Pack the cheesy bacon filling into each potato shell. Use your spoon to press down a dimple in the center for the egg.
05 -
With a big bowl, mash together the scooped-out potatoes, bacon, cheddar, and butter until it's smooth and combined.
06 -
Pull out your baked sweet potatoes, cut them longways, scoop out the soft insides, and put those empty shells on your baking sheet.
07 -
Pop the oiled-up sweet potatoes straight on the oven rack or use a baking sheet. Let them cook for an hour to an hour and a half, until they're easy to poke with a fork.
08 -
Jab each sweet potato with a fork a bunch of times. Rub the skins with oil and add a pinch of salt on top.
09 -
Set your oven to 350 degrees F, or 177 C, so it's ready for baking.
# Additional Tips:
01 -
Want eggs with soft yolks? Pull them out sooner. Like them firmer? Just let them bake a bit longer.