Breakfast Sweet Potato 

Start your day with a hearty and nutritious twist on traditional breakfast fare by trying this Breakfast Sweet Potato recipe. Sweet potatoes are packed with fiber, iron, calcium, and vitamins B and C, making them a great base for a filling meal. Combined with savory ingredients like bacon, eggs, and cheese, this dish offers a balanced and satisfying breakfast option.

Full Recipe:

Ingredients

• 3 large sweet potatoes

• ½ cup cooked and crumbled bacon

• 2 tablespoons unsalted butter

• ¼ cup shredded white cheddar cheese

• 6 large eggs

• ¼ teaspoon black pepper

• ½ teaspoon salt

• Minced scallion (for topping)

Directions

1. Preheat your oven to 350°F (175°C).

2. Prick each sweet potato several times with a fork to allow steam to escape.

3. Coat each potato with canola oil and sprinkle with salt. Place them on a foil-lined baking sheet and bake for 60–90 minutes, or until fork-tender.

4. Once baked, remove the sweet potatoes from the oven and let them cool slightly.

5. Cut each sweet potato in half lengthwise. Using a spoon, carefully scoop out the center, leaving a small border around the edges to maintain the potato's shape.

6. In a mixing bowl, combine the scooped-out sweet potato flesh with cooked bacon, butter, and shredded cheddar cheese. Season with salt and pepper.

7. Spoon the mixture back into the hollowed-out sweet potato skins.

8. Make a small well in the center of each filled potato and crack an egg into the well.

9. Return the filled potatoes to the oven and bake for 15–20 minutes, or until the egg whites are set and the yolks reach your desired level of doneness.

10. Remove from the oven and garnish with minced scallions before serving.

Nutritional Information (per serving)

• Calories: Approximately 350 kcal

• Protein: 20g

• Fat: 20g

• Carbohydrates: 30g

• Fiber: 5g

• Sodium: 500mg