This recipe for Baked Egg Stuffed Sweet Potatoes is a delicious way to make a healthy meal in a hurry. A simple, flexible recipe that is vegetarian and gluten-free. The perfect option for a lazy night when you want something delicious and nutritious!
I’m going to be honest with you. Often, I find that the more hideous or last minute my recipe, the tastier it often becomes. When Ray was supposed to be heading out of town last week, I decided to stick to using the ingredients we had in the house rather than heading out to the store for more food. But this recipe ended up being DELICIOUS. So much so that we already have it in the plan to re-make this week.
This recipe for Baked Egg Sweet Potatoes is kind of a mixture of a few different meals that I had made in the past. It ended up being healthy, quick, easy to make, and gives a great balance of carbs, proteins, and fats. Plus, it provides a lot of flexibility – feel free to add veggies to the top or some simple avocado to make this even tastier and healthier than the original.
Extra points because this recipe is vegetarian and gluten-free. This is the perfect way to spice up a meal in a relatively simple way. Hope you enjoy!
Baked Egg Stuffed Sweet Potatoes
Prep time: 10 minutes
Cook time: 20 minutes (not including roasting time, as this was completed prior)
Total time: 30 minutes
Yields: 2-4 servings
Ingredients:
-
2 sweet potatoes
-
4 eggs
-
Optional toppings: salt, pepper, chives, cheese, avocado, salsa, or anything else you feel like tossing on top
Directions (high altitude, but should note be adjusted dramatically)
-
Preheat oven to 400 F. Wash and dry your sweet potatoes and poke them with a fork before placing them on a lined baking sheet. Bake for 1 hour or until soft and tender. Let cool for 5 minutes or until cool enough to handle.
-
Reduce over heat to 350 F. Slice each potato in half length-wise. Scoop out the inside of each half to make a small bowl, leaving a small amount of potato and the skin intact. (Feel free to save the inside for future use!)
-
Crack one egg into each sweet potato half and top with your topping selections. Place back onto your lined baking sheet and move into the oven for ~15 minutes (less if you want runnier eggs, more if you prefer them more done – just make sure that the white has set)
-
Add on any remaining toppings and serve immediately. Enjoy!
JOIN THE CONVERSATION
What do you end up making when you have your last, remaining ingredients in the fridge?
Do you have a go-to, healthy meal to make in a hurry?
Create a great life!