baked sweet potato with eggs, parsley and tomato

Breakfast Sweet Potatoes

Anyone familiar with a typical diner-style breakfast knows that no breakfast meal is complete without an order of home fries. They’re delicious!  Many diners and restaurants have gotten creative with the way they use potatoes or home fries in their meals, especially for breakfast. What remains constant regardless of the recipe is that most establishments use white potatoes. They’re versatile enough to be used in any breakfast dish and can handle any type of seasoning, from sweet to savory.

Sweet potatoes make an ideal complement to any breakfast too. Unlike white potatoes, sweet potatoes are full of nutrients because of their color: vitamin A, niacin, vitamin B6, phosphorous, copper, potassium and most importantly, fiber. Even better, sweet potatoes are so easy to prepare and combine with so many ingredients–truly a versatile option for breakfast!

This recipe showcases sweet potatoes and all their health benefits. Paired with eggs or any kind of bacon, it provides protein and flavor that will keep you, or your family, feeling full for hours. Consider making this recipe as a holiday or weekend breakfast or brunch meal. Its super easy and healthy- and the toppings that pair well with this are endless. There are numerous possibilities with this meal!

Breakfast Sweet Potatoes

  • 2 sweet potatoes, medium to large
  • ¼ cup extra virgin olive oil (or 1/3 cup ghee or butter, if preferred)
  • ¼ teaspoon sea salt
  • 4 slices turkey bacon
  • Dash cinnamon
  • ½ cup thinly sliced scallions
  • 4 eggs
  • Salt & Pepper to taste
  1. Preheat oven to 400F. Line a baking sheet with aluminum foil or parchment paper.
  2. Clean sweet potatoes and toss with extra virgin olive oil. Poke holes with a fork all around the sweet potato to create air vents and season with salt and pepper.
  3. Bake 1 hour or until soft on the inside.
  4. While the potatoes are baking, cook the bacon until crisp. Drain the bacon on paper towels and set aside. Crumble when cooled.
  5. Cut cooked and cooled sweet potatoes in half with a sharp knife. Gently scoop out the inside of the potatoes into a bowl using a spoon.
  6. Mix sweet potato pulp, bacon, cinnamon, and salt and pepper as needed.
  7. Fill each potato half with filling. Make a well large enough to hold an egg.
  8. Crack an egg into the center well of each sweet potato and bake for an additional 15-20 minutes until the yolk is cooked (cook less if a runny yolk is preferred or longer if you prefer a drier, more stiff yolk).
  9. Season with additional salt and pepper if needed, garnish with scallions or drizzle with natural maple syrup, honey, Greek yogurt or extra crumbles of bacon.

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