Sweet Potato Breakfast Boats (Printable)
Baked sweet potato halves stuffed with sauteed peppers, spinach, eggs, avocado and feta for a nutritious breakfast.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes
02 - 1 small red bell pepper, diced
03 - 2 cups baby spinach, chopped
04 - 1 ripe avocado, sliced
→ Protein
05 - 4 large eggs
→ Dairy
06 - 1/4 cup crumbled feta cheese (optional garnish)
→ Spices and Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and freshly ground black pepper to taste
→ Garnish
10 - 2 tablespoons chopped fresh chives or green onions
# Directions:
01 - Preheat the oven to 400°F. Wash and scrub the sweet potatoes thoroughly, then pierce each several times with a fork to allow steam to escape during baking.
02 - Arrange the sweet potatoes on a parchment-lined baking sheet and bake for 40–45 minutes, until fork-tender throughout.
03 - Let the sweet potatoes cool slightly, then slice each in half lengthwise. Carefully scoop out a portion of the center flesh to form a boat, leaving about 1/4 inch of flesh intact around the edges. Reserve the scooped-out flesh.
04 - Drizzle olive oil inside each sweet potato boat and season with smoked paprika, salt, and pepper.
05 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced red bell pepper and chopped spinach until softened, about 2–3 minutes. Fold in half of the reserved sweet potato flesh for added texture and flavor.
06 - Divide the sautéed vegetable mixture among the sweet potato boats, pressing gently to create a small well in the center of each. Crack one egg into each well.
07 - Return the assembled boats to the oven and bake for 12–15 minutes, until the egg whites are set and the yolks reach your preferred doneness.
08 - Remove from the oven and top each boat with avocado slices, crumbled feta cheese, and chopped fresh chives or green onions. Serve warm.
# Expert Tips:
01 -
- These boats practically beg to be customized, so you can empty your fridge and call it brunch without anyone questioning your logic.
- The combination of a crispy-edged sweet potato with a runny egg yolk pooling into the flesh is the kind of simple magic that makes you wonder why you ever bothered with toast.
02 -
- Scooping too aggressively will leave you with paper thin walls that collapse under the weight of the egg, so patience and a gentle hand save the whole project.
- If the eggs slide off the filling during baking, your well was not deep enough, so really press that indentation firmly next time.
03 -
- Save every bit of the scooped out potato flesh, mash it with a little butter and paprika, and serve it on the side because throwing it away is a genuine tragedy.
- Rotate the baking sheet halfway through the initial potato roast so they cook evenly if your oven has stubborn hot spots like mine does.