Sweet Potato Breakfast Boats (Printable Version)
Baked sweet potato halves stuffed with sautéed peppers, spinach, eggs and avocado for a hearty vegetarian breakfast.
# What You 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 (optional for garnish)
06 - 1/4 cup feta cheese, crumbled
→ Spices & Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper, to taste
→ Garnish
10 - 2 tablespoons chopped fresh chives or green onions
# How to Make It:
01 - Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes thoroughly, then pierce each several times with a fork.
02 - Arrange sweet potatoes on a parchment-lined baking sheet. Bake for 40 to 45 minutes, until fully tender when pierced.
03 - Let sweet potatoes cool slightly, then slice each in half lengthwise. Gently scoop out a portion of the center, leaving a 1/4-inch border around the edges to form shallow boats. Set the scooped flesh aside.
04 - Drizzle the interior of each sweet potato boat with olive oil, then sprinkle with smoked paprika, salt, and pepper.
05 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté red bell pepper and chopped spinach until softened, about 2 to 3 minutes. Mix in half of the reserved sweet potato flesh to enhance the filling.
06 - Divide the sautéed vegetable mixture among the sweet potato boats, creating a small well in the center of each.
07 - Carefully crack one egg into each well. Return the filled sweet potatoes to the oven and bake for 12 to 15 minutes, or until eggs are cooked to desired doneness.
08 - Remove from oven. Garnish each sweet potato boat with avocado slices, crumbled feta cheese, and chopped chives or green onions. Serve warm.
# Expert Advice:
01 -
- The golden yolk seeps into the sweet potato, making every bite taste like something you'd order at a brunch spot.
- This is one of those rare breakfasts that manages to be hearty, healthy, and incredibly simple at the same time.
02 -
- Scooping too much from the sweet potato can leave the boats floppy and hard to fill—leave a sturdy border.
- Baking time for the eggs depends on their size and your oven, so peek in early and pull them when the whites have set but the yolks are still a little wobbly.
03 -
- Use parchment paper to save yourself from sticky caramelized bits after baking the sweet potatoes.
- Letting the sweet potatoes cool slightly before handling them saves fingertips and makes for neater boats.