Baked Sweet Potato & Egg Breakfast Boats

Baked Sweet Potato & Egg Breakfast Boats are easy to make, and a wonderfully filling way to start — or end — your day. Jump to the recipe here, or read on and get the recipe at the bottom of the post.

Baked Sweet Potato Breakfast Boats

Let’s be honest, here. I eat breakfast for dinner almost more often than I eat breakfast for breakfast. Pancakes? Dinner. Cereal? Dinner. These sweet potato and egg breakfast boats with crumbled bacon and sriracha sauce? Dinner.

Don’t get me wrong, breakfast is pretty much the reason I wake up most mornings. It just also happens to be one of my favorite things to eat any time of day, and these sweet potato boats are no exception.

Baked Sweet Potato Breakfast Boats

This was one of those fluke recipes that came to me out of nowhere, whilst gazing into the black hole that is my fridge. Me: “Man, I really need to go shopping.” Eggs: “We’re here! Pick us, pick us!” Me: “I don’t want eggs… unless they were really, really awesome eggs!” Sweet potato that’s been sitting on my counter for two weeks: “AHEM. I’ve got you covered.”

Either I’m a genius, or I’ve lost my mind, because now that I’m writing this it occurs to me that not everyone has conversations with their pantry. Either way, this recipe turned out spectacularly — I mean, unbelievably good. Sweet potato, eggs, and sriracha were made for each other. Top that with crumbled bacon, and… well… I don’t need to tell you how delicious bacon is, do I?

I didn’t think so.

Baked Sweet Potato Breakfast Boats

What’s your favorite breakfast-for-dinner food? Let me know in the comments below!

 Yum

4.7 from 3 reviews
Baked Sweet Potato & Egg Breakfast Boats
 
Gluten-Free, Paleo
Author:
Serves: 1-2 servings, can be easily doubled, tripled, etc.
Ingredients
  • 1 very large sweet potato
  • ½ tsp. olive oil, or vegetable oil
  • 2 slices bacon
  • 2 eggs
  • sriracha, or other hot sauce, to taste
  • fresh chopped parsley or cilantro, for garnish
  • salt and pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Thoroughly wash and dry the sweet potato. Place in a baking dish, rub with a little olive oil, and sprinkle with salt. Place on the center rack of the preheated oven and bake for about 60-70 minutes, or until tender, turning the sweet potato over with tongs halfway through baking. Time will vary depending on the size of your sweet potato.
  3. Meanwhile, cook the bacon. You can do this in a pan on the stove, or do as I do and bake it in the oven. To bake the bacon, spread slices in a single layer on a rimmed baking sheet (optionally, line the sheet with foil for easier cleanup, or a wire grate to drain off excess grease). Bake on the lower rack, under the potatoes, for 15-20 minutes, or until done to your liking. Remove, transfer to some paper towels, and set aside.
  4. Remove the potato from the oven, and cut in half lengthwise. Using a pairing knife, carefully carve out a well in the center of each half, about as big as you think you'll need for the size of your eggs. (I'm not going to lie, the first time I did this I made a mess of my potato, but after you've done it once or twice it's really easy.) Crack the eggs into a small bowl and pour into the well, OR, if you're confident not to get any shell in there, crack the eggs directly into the potato. Place the potato halves back into the baking dish, resting them against the side of the pan if needed to keep them from tipping and spilling any egg.
  5. Season with salt and pepper, and return to the oven for 20-25 minutes, or until the eggs are cooked to your liking.
  6. Remove from the oven, and crumble the bacon over the top. Serve with your favorite hot sauce, and a bit of freshly chopped herbage. Enjoy!
Notes
I find that for breakfast, ½ of a sweet potato with an egg in it is plenty filling, but if you're serving these for dinner (or to particularly hungry people), you might want to plan on a whole potato and two eggs per person.

Recipe can easily be doubled, tripled, quadrupled, etc..

P.S., this could easily be made using large russet potatoes, in place of the sweet potatoes, too.

 

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21 Responses to Baked Sweet Potato & Egg Breakfast Boats

  1. Jeff the Chef February 26, 2016 at 7:45 pm #

    That sounds like a fantastic combination!

  2. movita beaucoup February 27, 2016 at 7:48 am #

    I have to tell you something: I don’t like sweet potato. I KNOW. And I keep trying to like it (because I love all the other potatoes), and haven’t had any success. It makes me sad. Legit sad. Perhaps attaching the word “boat” will help. Imagine floating out to sea in a boat you could eat…

    • Willow Arlen February 27, 2016 at 12:54 pm #

      *GASP* you know, my husband doesn’t like them either. We’ve been together five years, and it still baffles me. That said, you could definitely make these with big russet potatoes, and it would still be delicious!

  3. Kathryn @ Family Food on the Table March 1, 2016 at 10:00 am #

    I would absolutely eat this any time of day! Maybe multiple times of day… I love everything about this dish – the sweet roasted potatoes, the rich, runny eggs, the crisp bacon and the spicy srirachi to top it all off. Drooling! And now pinning and looking forward to making :)

  4. Lauren @ Lauren Caris Cooks March 1, 2016 at 6:00 pm #

    Oh I am ON BOARD with this. In fact I have 1 little sweet potato left in my veg drawer with no current plans… I think I just found one!! :D Seriously these look epic!

  5. Meg Kimball March 2, 2016 at 1:14 pm #

    This looks like a yummy variation of the egg baked in avocado w/salsa. I’ll be trying this! Thanks Willow!

    • Willow Arlen March 3, 2016 at 12:51 pm #

      That’s actually part of what inspired me! I hope you give it a try!

      • Meg Kimball March 5, 2016 at 7:26 pm #

        Did without the bacon and the cilantro – the bacon because I didn’t have any and the cilantro because I am one of those who detests it. It was a very pampering breakfast. I will repeat it! Tonight, your tomato soup is on the menu! Yum!

        • Willow Arlen March 5, 2016 at 11:43 pm #

          I’m glad you liked it, Meg! I used to be on the fence about cilantro, but recently developed a taste for it. I would always use parsley in place of cilantro before, and it makes a great substitute. I hope you enjoy the tomato soup!

  6. Jan Lassen April 5, 2016 at 3:38 pm #

    Hmmm, – never tried this with sweet potatoes, – but sounds to be worth a try, but i think that any potato are usable as long as it is big enough to make space for the egg.
    Sometimes i add some cheddar cheese on top, which i think adds some extra color to the taste :)

    • Willow Arlen April 5, 2016 at 10:04 pm #

      Thanks Jan, I’ll have to try it with cheese sometime. And definitely, these can be made with big russet potatoes as well! :)

  7. Olivia May 8, 2016 at 8:28 pm #

    I made this dish last night and (despite the egg being half runny half hard) it was divine! I threw a heap of grated goats cheese and chilli on top (I am a vegetarian so no bacon for me!) and I will DEFINITELY make this again :D

    • Willow Arlen May 11, 2016 at 2:12 pm #

      Glad you liked it, Olivia! You can definitely tweak the bake time so the eggs will be done however you like them. I like mine a little runny in the middle still, but feel free to leave them in the oven a little longer if you want them more solid. The goat cheese and chili is a great idea in place of the bacon, I’ll have to give that a try! :)

  8. Courtney October 9, 2016 at 12:09 am #

    Could I pre bake the potato , cut in half and created the well, then the next day finish the steps with the egg??

    • Willow Arlen October 10, 2016 at 12:15 pm #

      Hey Courtney! Definitely, that should work fine!

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