Description

This savory baked sweet potato meal features whipped mash, sharp cheddar cheese, and a sunny-side-up egg. The double-bake method ensures a crispy shell and creamy interior, making it a perfect high-protein, low-sodium morning dish.

Ingredients

3 Large Sweet Potatoes (look for uniform shapes for even baking)
½ Cup Turkey Bacon (cooked and crumbled; use beef bacon for more fat)
2 Tablespoons Unsalted Butter (ghee is an excellent paleo-friendly substitute)
¼ Cup White Cheddar Cheese (shredded high-quality sharp cheddar for best flavor)
6 Large Eggs (use room temperature eggs for even cooking)
¼ Teaspoon Black Pepper (freshly cracked provides the best aromatic bite)
½ Teaspoon Salt (fine sea salt or kosher salt works best)
2 Tablespoons Scallions (mince finely; use only the green parts for garnish)

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Instructions

Preheat oven to 400°F (200°C)
Roast sweet potatoes directly on oven rack for 60 minutes or until tender
Let potatoes cool for 10 minutes then carefully cut a ¼-inch thick strip around the top and remove the skin layer
Scoop out the softened flesh into a bowl and mash with unsalted butter until smooth
Season with salt and pepper
Mix in crumbled turkey bacon and shredded cheddar cheese
Divide the whipped mixture evenly among the potato shells
Make a small indentation in the center of each shell
Crack an egg into each indentation and return to oven
Reduce heat to 375°F (190°C) and bake for 15-20 minutes until egg whites are set but yolks remain runny
Sprinkle with minced scallions immediately before serving

Notes

To meal prep: Roast potatoes in advance and reheat at 350°F (175°C) for 5-7 minutes before adding eggs.
For paleo option: Substitute ghee for butter.
For extra crunch: Bake until egg white is just firm.

Prep Time: 15
Cook Time: 80
Category: Breakfast
Method: Baking
Cuisine: American