Sweet Potato Breakfast Boats (Print Version)
Baked sweet potato halves stuffed with sautéed vegetables, eggs, avocado and feta for a wholesome breakfast.
# What You’ll Need:
→ 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 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper, to taste
→ Garnish
10 - 2 tablespoons chopped fresh chives or green onions
# Steps:
01 - Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes thoroughly, then pierce each several times with a fork.
02 - Arrange sweet potatoes on a parchment-lined baking sheet. Bake for 40 to 45 minutes until tender throughout.
03 - Let sweet potatoes cool slightly. Slice each potato lengthwise and scoop out some flesh to form a cavity, leaving about 1/4 inch around the edges. Reserve half of the scooped sweet potato for filling.
04 - Drizzle olive oil inside each boat and season generously with smoked paprika, salt, and pepper.
05 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced red bell pepper and chopped spinach until softened, about 2 to 3 minutes. Add half of reserved sweet potato flesh and mix to incorporate.
06 - Evenly distribute sautéed vegetable mixture into sweet potato boats, forming a well in the center of each. Crack one egg into each well.
07 - Return baking sheet to oven and bake 12 to 15 minutes, or until eggs are cooked to preferred doneness.
08 - Remove from oven. Top each boat with avocado slices, crumbled feta cheese, and chopped chives or green onions. Serve immediately while warm.
# Expert Tips:
01 -
- You get that cozy baked potato feeling but it counts as breakfast instead of dinner
- The yolks break into the warm flesh like an edible cross between a breakfast burrito and comfort food
02 -
- The scooped out sweet potato flesh makes a perfect base for soup or you can just eat it with a spoon while no one is watching
- Eggs continue cooking after they come out of the oven so pull them slightly earlier than you think
03 -
- Line your baking sheet with parchment because egg whites that escape will stick to metal
- Season the scooped out potato flesh before mixing it into the vegetables