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Baked Egg Stuffed Sweet Potatoes

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.

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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!

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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)

  1. 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.
  2. 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!)
  3. 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)
  4. Add on any remaining toppings and serve immediately.  Enjoy!

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8 Comments

  • Reply Sarah @ Sweet Miles

    We eat sweet potatoes like they’re going out of style, and love sweet potato hash for breakfast sometimes! I feel like this recipe may have just changed my world! I’m thinking I’d throw on some avocado and salsa too for good measure!

    May 3, 2016 at 2:03 pm
    • Reply semisweettooth

      It’s so simple – and so, so delicious. Totally agree with you on adding some avocado and salsa. That all sounds like the perfect combination. 🙂

      May 3, 2016 at 2:15 pm
  • Reply Heather @ Polyglot Jot

    my go to is an omelette with veggies and roasted potatoes on the side. this is bascially my dream recipe! haha 🙂 Looks so good!

    May 3, 2016 at 2:25 pm
    • Reply semisweettooth

      It’s so delicious!! Though so are veggies and roasted potatoes, ha! Hope you enjoy. 🙂

      May 3, 2016 at 2:53 pm
  • Reply Mollie Sweet

    And black beans! This looks delicious. I just found your blog by clicking on C&C and it’s adorable!

    May 3, 2016 at 2:35 pm
    • Reply semisweettooth

      Genius! I’m so glad you popped by – I can’t wait to check out your site, as well. 🙂

      May 3, 2016 at 2:57 pm
  • Reply Jessica Hart

    Such a great idea. This sounds and looks amazing!

    Jessica
    the way to my Hart

    May 3, 2016 at 3:14 pm
    • Reply semisweettooth

      It definitely is amazing. And so simple to make, too. 🙂

      May 3, 2016 at 3:20 pm

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