Description
Say hello to your new breakfast obsession — Sweet Potato Egg Boats! These perfectly roasted sweet potatoes are filled with baked eggs, crispy bacon, and topped with a dreamy avocado crema. It’s a simple yet flavor-loaded meal that works just as well for lunch or brunch. One bite and you’re hooked!
Ingredients
2 large sweet potatoes
4 eggs
4 slices bacon, cooked and crumbled
Salt & pepper to taste
Olive oil for roasting
For the Avocado Crema:
1 ripe avocado
Juice of 1 lime
2 tbsp Greek yogurt or sour cream
1 small garlic clove
Salt to taste
1–2 tbsp water (to thin)
Instructions
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork and roast for 45–50 minutes until tender.
Once cool enough, slice in half and scoop out a little flesh to make room for the egg.
Crack an egg into each half. Season and bake again for 12–15 minutes, until whites are set.
While they bake, blend all avocado crema ingredients until smooth and creamy.
Top each egg boat with bacon and a generous drizzle of avocado crema. Serve warm!
- Prep Time: 10 min
- Cook Time: 60 mins
- Category: Dinner
Nutrition
- Calories: 360
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g