A warm filling breakfast fit for cold rainy or snowy day. This Baked Sweet Potato & Egg Breakfast Boat was my most recent favorite breakfast which I make-ahead during the evening. Bake it, keep it in the refrigerator then crack egg on top and bake in the morning. Such an easy breakfast and loaded with with iron, calcium, vitamins B and C and beta-carotene.
Who wants an easy, delicious breakfast? I bet you do! I mean who doesn’t want simple breakfast recipe. I am a morning person, but still sometimes it get really difficult to leave my bed, before I knew I am already late and I had no time to eat breakfast. So I had always been on the look for easy breakfast recipe, make-ahead is a plus, budget friendly is very much welcome, and delicious is always a MUST! This is where it leads me to this Baked Sweet Potato & Egg Breakfast Boat. It doesn’t get any simper than this, plus there are tons of variations that you can make from this simple recipe.
This is like a blank canvass, all you need is to start with a basic baked Sweet Potato and off you go and create your own variations. This one is my basic and simplest variation, feel free to add some toppings and spices. I feel that just for this variation, keeping it simple is the best way to go. The Sweet Potato is the star of the plate, and with little spices (just salt and pepper) to flavor it, the natural sweetness of the Sweet Potato is highlighted and never over powered by anything else. So let me show you how simple this is to make. Let us start with getting to know our ingredients.
What are the Ingredients for Baked Sweet Potato & Egg Boat
- Sweet Potato – I used large size (about 350 grams)
- Salt – to taste
- Pepper – taste
- Egg – for extra protein
How to Make Baked Sweet Potato & Egg Breakfast Boat
- Wash the Sweet Potato
- Poke the Sweet Potato
- Bake the Sweet Potato
- Add the Egg & Bake again
- If making a serving for more than one, try to buy sweet potato of the same size, this way they bake at the same time.
- No need to wrap the sweet potato in foil, it will bake just as nice on its own without the wrapping
- 1 Large Sweet Potato (about 350g)
- 2 large Eggs
- Preheat your oven to 375F
- Wash the Sweet Potato to ensure no dirt sticks to the skin. Pat dry with paper power.
- Poke 4-5 holes in the sweet potato with a fork or sharp knife. This will allow steam to come-out as it bakes.
- Place the sweet potato on a baking sheet lined with parchment paper. The sweet potato tends to release sticky juice as it bakes and having a parchment paper makes the cleanup easier.
- Bake in the oven for approximately 60 minutes, or until soft. The length of time depends of the size of the sweet potato. To test if done, push a sharp knife in the middle. If the knife went through without any effort, then it is ready to be removed from the oven.
- Remove from the oven. Let cool until manageable to handle.
- Cut into half. Scrape the center and push the sweet potato on the aside. This is to create a hollow center to hold the egg. Crack egg on the hole, sprinkle with salt and pepper or any other spices to prefer.
- Bake at 375F for another 20 minutes, or until the egg is cook to your liking
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