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Baked Sweet Potato Boats with Cheddar and Eggs Recipe

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4.4 from 27 reviews

A comforting and hearty breakfast recipe featuring baked sweet potatoes filled with a creamy mixture of butter, cheddar cheese, and eggs, topped with fresh scallions for a flavorful start to your day.

Ingredients

Sweet Potatoes

  • 3 large sweet potatoes, for baking
  • Canola oil, for coating
  • ½ teaspoon salt

Filling

  • 2 tablespoons unsalted butter
  • ¼ cup shredded white cheddar cheese
  • 6 large eggs
  • ¼ teaspoon black pepper

Topping

  • Scallion, minced (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
  2. Prepare Potatoes: Using a fork, prick each sweet potato multiple times on all sides to allow steam to escape during baking.
  3. Oil and Salt: Lightly coat the sweet potatoes with canola oil, then sprinkle them with ½ teaspoon of salt for flavor and to help crisp the skins.
  4. Bake Sweet Potatoes: Place the prepared sweet potatoes directly on the oven rack or baking sheet and bake for 60–90 minutes, or until they are fork-tender and easily pierced with a fork.
  5. Slice and Scoop: Remove potatoes and let cool slightly. Slice each sweet potato lengthwise in half and carefully scoop out the flesh into a large mixing bowl, leaving the skins intact to form shells.
  6. Prepare Shells: Arrange the hollowed sweet potato skins on a baking sheet to ready for stuffing.
  7. Mix Filling: Add the unsalted butter and shredded white cheddar cheese to the sweet potato flesh. Mix well until the mixture is smooth and creamy.
  8. Fill Potato Skins: Spoon the sweet potato mixture back into each hollowed shell and use the back of the spoon to create a small well in the center of each filled potato.
  9. Add Eggs: Crack one egg into each well carefully, then season the eggs with salt and black pepper to taste.
  10. Bake Again: Return the baking sheet to the oven and bake for an additional 15–20 minutes, or until the eggs are fully set and the filling is warmed through.
  11. Garnish and Serve: Remove from oven, top each filled sweet potato with minced scallions if desired, and serve warm for a satisfying breakfast.

Notes

  • Make sure to prick the sweet potatoes well to prevent bursting during baking.
  • You can use sharp cheddar or a cheese blend to vary the flavor.
  • To check egg doneness, the whites should be fully set while yolks can be cooked to your preference.
  • This recipe can be doubled or halved depending on serving size needed.
  • Leftovers can be refrigerated and reheated gently, but eggs may become firmer.

Find it online: https://flavorspath.com/baked-sweet-potato-boats-with-cheddar-and-eggs-recipe/