Sweet Potato Breakfast Boats (Printable)
Baked sweet potato halves filled with eggs, sautéed peppers, spinach, feta and avocado for a hearty gluten-free breakfast.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes
02 - 1/2 red bell pepper, diced
03 - 1/2 small red onion, finely chopped
04 - 1 handful baby spinach, chopped
→ Dairy & Eggs
05 - 4 large eggs
06 - 1/4 cup feta cheese, crumbled (optional)
→ Spices & Seasoning
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper, to taste
→ Garnish & Optional Toppings
10 - 2 tablespoons fresh chives, chopped
11 - 1 avocado, sliced
12 - Hot sauce (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash the sweet potatoes thoroughly. Pierce each several times with a fork and place on the prepared baking sheet. Roast for 35 to 40 minutes, until tender when pierced with a fork.
03 - While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the red onion and bell pepper and sauté for 2 to 3 minutes until softened. Add the spinach and cook for another minute until wilted. Remove from heat and set aside.
04 - Once the sweet potatoes are done and cool enough to handle, cut them in half lengthwise. Gently scoop out a portion of the flesh from each half to create a boat shape, leaving a 1/2-inch border around the edges. Reserve the scooped flesh for another use.
05 - Sprinkle the inside of each sweet potato boat with smoked paprika, salt, and pepper.
06 - Divide the sautéed vegetables evenly among the sweet potato boats.
07 - Carefully crack one egg into each boat. Top with crumbled feta cheese if using.
08 - Return the stuffed sweet potatoes to the oven and bake for 10 to 12 minutes, until the egg whites are set but the yolks remain slightly runny.
09 - Remove from the oven. Top with fresh chives, avocado slices, and a drizzle of hot sauce if desired. Serve immediately.
# Expert Advice:
01 -
- Sweet potatoes double as both the plate and the carb, which means fewer dishes and a built in bowl that tastes incredible.
- The egg bakes right inside the potato, so you get that perfect runny yolk moment without any fancy technique or timing stress.
- It is endlessly forgiving, so whatever vegetables or cheese you have hanging around will work beautifully.
02 -
- If you scoop too much flesh out of the potato, the walls will collapse and your egg will slide right off onto the baking sheet, which is heartbreaking and messy in equal measure.
- The eggs continue cooking after you pull them from the oven, so take them out when the yolks look slightly underdone or you will end up with hard yolks by the time you sit down.
03 -
- Choose sweet potatoes that are more round than long, because wider boats hold the eggs and toppings much more securely without spilling over the sides.
- A light coating of olive oil on the outside of the sweet potato before the first roast makes the skin tender and adds flavor you will miss if you skip it.