Morning Sweet Potato (Printable Version)
Sweet potatoes piled with crunchy bacon, melty cheese, and eggs—an awesome way to jump-start your day.
# What You'll Need:
→ Main Components
01 -
2 tablespoons canola oil
02 -
3 big sweet potatoes, washed up
→ Filling
03 -
1/4 cup white cheddar, shredded
04 -
2 tablespoons soft butter, unsalted
05 -
1/2 cup crispy bacon bits
→ Topping
06 -
2 tablespoons chopped scallions (you can skip this if you want garnish)
07 -
1/4 teaspoon ground black pepper
08 -
1/2 teaspoon salt
09 -
6 big eggs
# Step-by-Step Guide:
01 -
Toss on those scallions if you like. Dig in while it's still toasty.
02 -
Slide the loaded potatoes back in the oven. Bake for about 15 to 20 minutes. If you like your yolks softer, check it sooner. For harder eggs, leave ‘em in a bit longer.
03 -
Drop an egg into each well you made. Sprinkle the salt and pepper on each one.
04 -
Split the mixture up and poke it into every empty sweet potato skin. Take a spoon and press down the middle to make a spot for the egg.
05 -
Scoop out those cooked sweet potato insides. In a big bowl, toss them with bacon, butter, and cheese. Mash it up until it all looks blended together.
06 -
When your potatoes finish baking, pull them out. Cut each one right up the length. Carefully remove most of the centers, leaving a thick edge. Pop the skins onto a baking tray.
07 -
Put potatoes straight on your oven’s center rack or just use a tray. Let them roast for one to one and a half hours. They should get soft all the way through when poked.
08 -
Use a fork and jab holes all over the potatoes so steam can sneak out. Coat the outsides with oil and a pinch of salt.
09 -
Turn your oven on to 350°F, that's about 177°C, so it's ready.
# Additional Notes:
01 -
Want a runny yolk? Keep the bake time short. Like yours more set? Let it cook a few minutes longer.