I love these Egg Stuffed Sweet Potatoes for a hearty and delicious breakfast or even lunch/dinner!
If you don’t know by now— I am obsessed with the combination of eggs, sweet potato, and avocado (if you watch my stories you know I eat Sweet Potato Toast ALL THE TIME) and this just brought my beloved meal to the next level!
Also, since the eggs are baked with the sweet potato— that’s one less pan for me to clean up which is always a win in my book 🤣
Some things you may be wondering about Egg Stuffed Sweet Potatoes
Is this meal Paleo/Whole 30? Yes! A very balanced Paleo + Whole 30 friendly meal including fat, fiber, protein, and complex carbohydrates that will keep you fueled for hours. You can’t ask for much more than that!
What should I do with the sweet potato that I scoop out? My recommendation— make my Sweet Potato Brownies, you won’t regret it! If you aren’t feeling something sweet, I typically add the leftover sweet potato to nourish bowls. Greens, leftover baked sweet potato, avocado, chicken or salmon, and a yummy dressing! Easy.
Can I make these ahead of time? Definitely! You can make the entire meal ahead of time and simply reheat later or you can pre-bake your sweet potatoes and just add the egg in and bake again when you are getting ready to eat.
Any other questions? Let me know in the comments!
If you like this recipe, check out…
My Buffalo Chicken Stuffed Sweet Potatoes— these are a weekly staple in my home. Simple and delicious.
My Taco Stuffed Sweet Potatoes— another easy and super yummy meal. Do you see a trend here… I am all about quick yummy recipes!
Egg Stuffed Sweet Potatoes
Ingredients
- 1 sweet potato
- 2 eggs
- 1 tsp avocado oil
- salt and pepper to taste
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper and spray or spread avocado oil onto parchment paper.
- Slice sweet potato lengthwise and place on parchment paper-lined baking tray.
- Using a fork or knife, poke a few holes into the sweet potato. Bake at 400 for 30 minutes.
- Scoop out some of the sweet potato to make room for the eggs.
- Crack the eggs into the sweet potatoes, add salt and pepper, and bake again for 15 minutes or until the egg whites have set.
- Add toppings of choice like hot sauce, avocado, more seasonings etc.
super tasty idea, but my sweet potatoes were still HARD after 30 minutes and i really struggled to scoop any out. i cooked them for an additional 10 minutes, but even after adding the eggs and cooking another 20 or so, they were still difficult to eat because of how firm they were
Hi! I’m sorry this didn’t work out so well when you tried it. The sweet potatoes can take longer to cook depending on the size. I would try pre-baking the sweet potato at 400 for 40-60 minutes, until it feels a little soft when you press it or inserting a fork easily. Then follow the recipe as written!
Hi!
Not a fan of soft cooked (aka runny eggs). Would it be completely ruined if I cooked till the yolks were like hard boiled? I don’t really care for eggs as a dish, but really like sweet potatoes, and would be willing to try if I can get the eggs cooked through.
Hi! Definitely try the recipe and make the eggs how you like them, I just prefer runny eggs so that’s what I included in this recipe. You can’t go wrong either way 🤗