Sweet Potato Morning (Print-Friendly Version)
# What You'll Need:
01 -
6 large eggs
02 -
1/4 cup white cheddar, shredded
03 -
2 tablespoons butter (unsalted)
04 -
canola oil, for brushing
05 -
scallion, chopped, for topping
06 -
1/2 teaspoon salt, divided
07 -
3 large sweet potatoes
08 -
1/4 teaspoon ground black pepper
09 -
1/2 cup bacon, cooked then crumbled
# Step-by-Step Directions:
01 -
Crank your oven up to 350°F (177°C) and let it get nice and hot.
02 -
With a fork, poke holes all around each sweet potato so steam can sneak out while they cook.
03 -
Rub sweet potatoes all over with canola oil and half your salt. Set them on a tray and bake for 60 to 90 minutes. They’re good to go when you can stick a fork in them and they’re totally soft.
04 -
Take them out and cut each open the long way. Scoop out the middle but don’t go all the way to the skin—leave a bit so they hold their shape.
05 -
Throw the bacon, cheddar, butter, and some pepper in with that sweet potato mash. Mix well until it’s all combined.
06 -
Line up those empty skins on your baking sheet. Spoon in the cheese-bacon mash, smoothing it out. Press a little dent in the middle of each for the egg.
07 -
Crack an egg right into that well you made in each potato half. Sprinkle the rest of the salt and pepper over the top. Pop the tray back in the oven for about 15 to 20 minutes. Eggs are done when the white is set and the yolk looks the way you like it.
08 -
Once out of the oven, toss some chopped scallion over everything and dig in while they’re warm.
# Helpful Notes:
01 -
Go slow scooping the sweet potatoes so the skin doesn’t rip—keep a little border along the edge.