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These twice baked breakfast sweet potatoes are officially my Sunday brunch star, and they should be yours too! Filled with mashed sweet potato, yolky egg and toppings of your choice like bell peppers, green onions and crispy prosciutto, these sweet potatoes are a crowd pleaser when they come out warm from the oven. Drizzle on some hot sauce and you’re good to go. They’re also gluten-free, grain-free, dairy-free and Whole30/paleo-approved!
Twice Baked Breakfast Sweet Potatoes Ingredients
Sweet Potatoes: While sweet potatoes are the main ingredient of this recipe, you could also use any other kind of potato you like. A russet potato or Japanese sweet potato would work perfectly in this recipe as well and have a slightly different taste.
Eggs: One egg per sweet potato will make the perfect egg-to-potato ratio for the recipe. You can double or triple this recipe based on how many servings you’d like to have and just use one egg per sweet potato. Be extra careful when you’re cracking the egg into the potato so it doesn’t spill onto the baking sheet!
Bell Peppers: Depending on how much bell pepper you’d like on top of the sweet potato, you may not need an entire chopped pepper. You could use less than one, or sub it for basically any other vegetable you like. This recipe is meant to be customizable to fit to your liking.
Prosciutto: I love using prosciutto for this recipe because it adds some extra saltiness and crisps up really well in the oven for a layered texture. Bacon would work as well and can be placed on the baking sheet cut up, raw. It will cook in the oven while the egg cooks. Similarly to the pepper, feel free to omit or replace it!
Green Onions: Green onions are used to top off the sweet potatoes and add a bit more flavor. If you’re looking for more, I suggest adding some chopped cilantro as well. Parsley looks nice as well if you’d prefer less of an herby flavor.
Spices: The only spices you’ll need for this recipe are salt, black pepper and garlic powder. Use the spices to season the sweet potatoes before you bake them to make them extra tasty once they’re baked. You can add any extra spices you’d like as well.
How To Make Twice Baked Breakfast Sweet Potatoes
Step One: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut the two sweet potatoes horizontally with a sharp knife to make four even halves. Cover with avocado oil, salt, black pepper and garlic powder, then place on the baking sheet.
Step Two: While the sweet potatoes are baking, prep the toppings by cutting the prosciutto or bacon into small bits, chopping the bell pepper into small squares and slicing the green onions.
Step Three: Bake the sweet potatoes for 30 minutes, or until the insides are soft and easily mashed. Remove from the oven and use a fork to mash the insides, then create a space for the egg in the center of each one.
Step Four: Very carefully crack the eggs into the spaces in the sweet potatoes (you may want to crack the egg into a small bowl first, then transfer to the sweet potato.
Step Five: Add the prosciutto and bell pepper to the baking sheet in the spaces surrounding the sweet potatoes without overlapping. Bake for another 8-14 minutes, depending on how soft you prefer the yolks of the egg.
Step Six: Remove the pan from the oven and sprinkle each of the sweet potatoes with the prosciutto bits and bell pepper pieces, as well as the chopped green onion. Serve immediately for best results.
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TWICE BAKED BREAKFAST SWEET POTATOES
4
servings5
minutes40
minutesGluten Free, Dairy Free, Paleo, Whole 30
These twice baked breakfast sweet potatoes are officially my Sunday brunch star, and they should be yours too! Filled with mashed sweet potato, yolky egg and toppings of your choice like bell peppers, green onions and crispy prosciutto, these sweet potatoes are a crowd pleaser when they come out warm from the oven. Drizzle on some hot sauce and you’re good to go. They’re also gluten-free, grain-free, dairy-free and Whole30/paleo-approved!
Ingredients
2 large sweet potatoes
1 tbsp avocado oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
4 eggs
2 slices prosciutto or bacon
1 small red bell pepper
2 green onions
Directions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut the two sweet potatoes horizontally with a sharp knife to make four even halves. Cover with avocado oil, salt, black pepper and garlic powder, then place on the baking sheet.
- While the sweet potatoes are baking, prep the toppings by cutting the prosciutto or bacon into small bits, chopping the bell pepper into small squares and slicing the green onions.
- Bake the sweet potatoes for 30 minutes, or until the insides are soft and easily mashed. Remove from the oven and use a fork to mash the insides, then create a space for the egg in the center of each one.
- Very carefully crack the eggs into the spaces in the sweet potatoes (you may want to crack the egg into a small bowl first, then transfer to the sweet potato.
- Add the prosciutto and bell pepper to the baking sheet in the spaces surrounding the sweet potatoes without overlapping. Bake for another 8-14 minutes, depending on how soft you prefer the yolks of the egg.
- Remove the pan from the oven and sprinkle each of the sweet potatoes with the prosciutto bits and bell pepper pieces, as well as the chopped green onion. Serve immediately for best results.
Notes
- You can use any other toppings you prefer rather than the prosciutto, bacon or bell peppers. Mushrooms, red onions or broccoli bits would work as well.
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