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Stuffed Sweet Potato Breakfast Boats

Stuffed Sweet Potato Breakfast Boats
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Easy Stuffed Sweet Potato Breakfast Boats combine the natural sweetness of roasted sweet potatoes with savory fillings like sautéed greens, cherry tomatoes, cheese, and eggs for a nutritious, flavorful, and customizable breakfast option perfect for busy mornings or relaxing weekends.

Ingredients

Scale

Base

  • 2 medium sweet potatoes

Filling

  • 2 cups fresh spinach or kale
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cheese (optional; feta, goat cheese, or cheddar recommended)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil, divided

Topping

  • 2 large eggs

Instructions

  1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet lined with parchment paper, and roast for 45-60 minutes until tender and caramelized on the edges. This roasting enhances their natural sweetness and softens the texture for scooping.
  2. Prepare the Filling: While the sweet potatoes roast, heat a splash of olive oil in a pan over medium heat. Sauté the spinach or kale until wilted. Add the halved cherry tomatoes and cook briefly until slightly softened. Remove from heat, crumble or grate the cheese if using, and season the mixture with salt and pepper to taste.
  3. Hollow and Fill the Potatoes: Once the sweet potatoes are cool enough to handle, slice each lengthwise and gently scoop out a portion of the flesh, leaving a sturdy border intact. In a bowl, combine the scooped sweet potato flesh with the sautéed greens, tomatoes, and cheese. Spoon the mixture generously back into each sweet potato half.
  4. Add Eggs and Bake: Crack one egg directly into each filled sweet potato boat, ensuring the yolk sits centered on top without spilling over. Place the stuffed potatoes upright in a baking dish. Return them to the oven and bake for 12-15 minutes, or until the eggs reach your preferred doneness. This final bake melds the flavors and perfectly cooks the eggs.

Notes

  • Choose medium-sized sweet potatoes for even roasting and consistent cooking times.
  • Do not overfill the sweet potatoes to allow space for the egg and prevent spills.
  • Use a snug baking dish to keep the boats upright while baking.
  • Adjust baking time to achieve your preferred egg yolk consistency; less time for runny yolks.
  • Roast sweet potatoes in advance for quick morning assembly.
  • For storage, refrigerate leftovers up to 3 days. Reheat gently to maintain egg texture.
  • Freeze roasted sweet potatoes without eggs for up to 2 months, add fresh eggs when reheating.

Nutrition

Keywords: stuffed sweet potato, breakfast boats, healthy breakfast, baked eggs, savory sweet potato, gluten-free breakfast

Find it online: https://tastebudtrek.com/stuffed-sweet-potato-breakfast-boats/