Breakfast Sweet Potatoes Bacon

My kitchen had that awkward 6 AM silence when my roommate casually mentioned she'd bought sweet potatoes but had no idea what to do with them. I opened the fridge, stared at those three orange beauties, and suddenly remembered a brunch I'd attended where someone carved out a potato skin like it was the most natural thing in the world and filled it with an egg. That's when it clicked: why not turn a humble sweet potato into a breakfast that actually feels like you're doing something impressive before your coffee kicks in?

Last Sunday I made these for four people who'd shown up unannounced, and I watched their faces shift from polite hunger to genuine surprise when I pulled them from the oven. The cheese had melted into little pockets, the bacon was crispy again from the warmth, and that runny yolk was just starting to set. Someone asked for the recipe before even tasting it, which told me everything I needed to know.

Ingredients

• Large sweet potatoes: Three medium ones work if that's what you have, but the large ones give you actual room to work with without the filling spilling everywhere.
• Cooked and crumbled bacon: Cook it the night before if you want, or grab the crispy kind if you're really pressed for time, though fresh tastes noticeably better.
• Unsalted butter: Salted works if that's your drawer situation, just taste before you add more salt to the eggs.
• Shredded white cheddar cheese: The sharper the cheese, the more personality it brings to the sweet potato.
• Large eggs: These need to fit into your little wells, so don't grab jumbo or extra-large.
• Black pepper and salt: Don't skip the egg seasoning because the potato itself is already fairly mild.
• Minced scallion: A bright green sprinkle that looks intentional and tastes fresh.
• Canola oil: Just enough to give the skins something to grab onto so they don't dry out.

Instructions

Get your oven ready:

Heat it to 350°F and let it sit there while you prep your potatoes. A patient oven is a happy oven.

Prepare the potatoes:

Wash them under cold water, dry them completely, then take a fork and poke each one about six times. You're letting steam escape so they don't explode, which sounds dramatic but it happens.

Season and bake:

Rub each potato with a thin coat of canola oil, sprinkle salt on the outside, and lay them on a baking sheet. Bake for 60 to 90 minutes, depending on size, until you can easily pierce the flesh with a fork.

Cool and halve:

Let them sit for five minutes so you don't burn your hands, then slice each one lengthwise with a sharp knife. The steam inside is still hot, so be gentle.

Hollow them out:

Using a sturdy spoon, scoop the insides into a bowl, leaving just enough potato attached to the skin so it holds its shape. This is oddly satisfying work.

Make the filling:

Mix the scooped potato flesh with the bacon, butter, and cheese while everything is still warm so the butter melts properly. Stir it until it looks almost creamy.

Stuff and form wells:

Spoon the filling back into each potato half, then use the back of your spoon to press a small indent in the center. This is where your egg will sit.

Add the eggs:

Crack one egg into each well, then sprinkle salt and pepper over the yolks. The eggs will look fragile but they're tougher than they seem.

Final bake:

Return everything to the oven for 15 to 20 minutes, watching the egg whites until they turn opaque but the yolk still jiggles slightly. If you like them firmer, give it another few minutes.

Finish and serve:

Pull them out, scatter the minced scallion on top while everything is still hot, and serve immediately. The moment they hit the plate is when they're at their best.

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I made these once on a morning when everything in my life felt chaotic, and something about the ritual of scooping and filling and arranging them on the baking sheet calmed my hands down. My partner walked into the kitchen halfway through and just sat at the table watching, and we didn't talk about anything heavy until after breakfast. Food does that sometimes.

Timing and Temperature

The baking time feels long at first, but 60 to 90 minutes is what it takes for that sweet potato to go from dense to creamy. I learned this the hard way by trying to rush it with a higher temperature, which just baked the outside to leather while the inside stayed stubbornly firm. Patience with temperature is the whole trick here. If you're making these on a weeknight, bake the potatoes the night before and just stuff and egg them in the morning, which cuts your active time down to maybe 25 minutes.

Cheese and Flavor Swaps

White cheddar has this sharp, almost slightly tangy note that plays really well against the sweetness of the potato, but if you have Monterey Jack or even a gruyere sitting around, they're equally good. I've also tried smoked gouda, which sounds fancy but honestly just tasted like smoke without the sweet potato getting a word in. The real magic is that the cheese melts into the warm potato flesh rather than sitting on top like it's visiting, so whatever you choose, make sure it's something that actually melts.

Making it Your Own

The bacon is optional if you're vegetarian, and honestly sautéed mushrooms bring an earthy depth that somehow makes sense with sweet potato in a way I didn't expect. A few times I've added a small handful of fresh spinach to the filling, and it disappears into the potato like it was always supposed to be there. The beauty of this dish is that the sweet potato is such a strong character that it carries almost any addition you throw at it.

• If you want heat, add a pinch of cayenne or a few red pepper flakes to the filling before you stuff.
• A tablespoon of fresh herbs like parsley or chives on top instead of or alongside the scallion changes the whole mood.
• Don't be afraid to experiment, because this dish is forgiving enough to survive most kitchen adventures.

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These mornings where breakfast feels like something you actually made rather than something you assembled from a box stay with you longer than they should. That's all this recipe really is.

Recipe FAQs

→ How do I bake the sweet potatoes for this dish?

Preheat your oven to 350°F (175°C). Wash and dry the sweet potatoes, prick several times with a fork, rub with canola oil and a pinch of salt, then bake on a sheet for 60–90 minutes until fork-tender.

→ Can I prepare this dish ahead of time?

Yes, bake the sweet potatoes a day in advance, refrigerate, then scoop and fill them just before finishing with eggs and baking again.

→ What are good substitutions for bacon in this filling?

For a vegetarian alternative, try sautéed mushrooms or spinach to add flavor and texture to the filling.

→ How do I ensure the eggs are cooked properly inside the potatoes?

After filling the potatoes and cracking eggs into each well, bake for 15–20 minutes until egg whites set and yolks reach your preferred doneness.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, but always verify labels on processed items like bacon and cheese.

→ What cheeses work well besides white cheddar?

Monterey Jack or mozzarella can be swapped in to change the flavor profile while maintaining creaminess.