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Breakfast Sweet Potatoes

Breakfast sweet potatoes with tender baked flesh and a loaded scramble—baked until completely tender, then split and filled with eggs, bacon, cheddar, and green onions. Finished with a dollop of sour cream and hot sauce for a savory, handheld breakfast.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 2 large sweet potatoes Scrub and prick all over before baking.
Eggs and seasonings
  • 4 eggs Scramble in butter and season with salt and pepper.
  • 1 tbsp butter Used for scrambling the eggs.
  • 0.25 Salt and pepper to taste Season the scrambled eggs and taste after loading.
Toppings
  • 4 strips bacon Cook until crisp, then crumble.
  • 0.5 cup sharp cheddar Shredded, for topping after loading.
  • 2 green onions Sliced, for topping.
  • 2 tbsp sour cream Add a dollop on top.
  • 1 hot sauce Serve on the side or drizzle to taste.

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400F and prick the sweet potatoes all over with a fork so steam can escape.
  2. Bake for 45-50 minutes until completely tender when pierced with a knife, and place them on a sheet pan during baking.
Fluff and scramble
  1. Slice each sweet potato open and fluff the flesh with a fork to create a sturdy “boat” for the filling.
  2. Scramble the eggs in butter over heat and season with salt and pepper until softly set.
Load and serve
  1. Load each sweet potato with scrambled eggs, bacon crumbles, shredded cheddar, and green onions.
  2. Add a dollop of sour cream and hot sauce to finish, adjusting hot sauce to taste.

Notes

For the easiest scooping, bake sweet potatoes until the knife slides in with no resistance, then fluff immediately while hot. Store leftovers in the fridge for up to 3 days, reheat sweet potatoes and eggs separately; do not freeze (texture becomes watery). For a lighter option, use turkey bacon and reduced-fat cheddar while keeping the sour cream dollop.