Name: Breakfast Sweet Potato Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 large sweet potatoes, for baking; ½ cup cooked and crumbled bacon; 2 tablespoons unsalted butter; ¼ cup shredded white cheddar cheese; 6 large eggs; ¼ teaspoon black pepper; ½ teaspoon salt; Minced scallion for topping

Jump to Recipe

Imagine a Breakfast Sweet Potato that’s loaded with all your favorite classic breakfast flavors, yet wrapped up in a sweet, wholesome package—this dish is comfort food at sunrise and has completely redefined my mornings. With crisp bacon, melty cheddar, creamy sweet potato, and an egg baked right inside its golden-orange nest, it’s one of those magical recipes that’s as delightful to the eyes as it is to the palate. Whether you’re looking for a healthy, filling start to your day or a brunch showstopper, the Breakfast Sweet Potato brings serious flavor, color, and satisfaction in every bite.

Breakfast Sweet Potato Recipe - Recipe Image

Ingredients You’ll Need

These are the simple but essential building blocks for the best Breakfast Sweet Potato you’ll ever taste. Each ingredient offers its own unique boost—whether it’s adding savory crunch, creamy richness, or an irresistible pop of color!

Sweet potatoes: Choose large, firm sweet potatoes for maximum room and natural sweetness in every serving.
Bacon (cooked and crumbled): Smoky, salty, and crisp, bacon is a non-negotiable for those wake-me-up flavors.
Unsalted butter: A couple of tablespoons melt into the sweet potato filling, making it silky and luxurious.
Shredded white cheddar cheese: Adds a sharp, tangy richness that pairs perfectly with the sweetness of the potato.
Large eggs: Slipping a whole egg into each potato is pure breakfast magic, and the yolk becomes part of the sauce.
Black pepper: Just a hint brings an aromatic heat that ties all the flavors together.
Salt: Essential for highlighting the natural flavors, both in the potato and the filling.
Scallion (minced, for topping): Fresh and bright, scallions finish the dish with a burst of color and bite.
Canola oil (for rubbing the potatoes): Helps the skin get irresistibly crisp while baking.

How to Make Breakfast Sweet Potato

Step 1: Preheat the Oven

Start by preheating your oven to 350°F. This gives your sweet potatoes that perfectly slow-roasted texture—soft inside, crisp on the outside. Give your oven time to come up to temperature while you prep the rest; it makes all the difference.

Step 2: Prick and Prepare the Potatoes

Grab a fork and prick each sweet potato several times on all sides. These little vents allow steam to escape, preventing any split skins and ensuring the potatoes cook evenly all the way through.

Step 3: Oil, Salt, and Bake

Rub each potato with canola oil and a sprinkle of salt. Place them directly on a baking sheet and pop in the oven. Roast for 60 to 90 minutes—you’re looking for fork-tender perfection. The skins will get crisp and golden while the insides practically melt.

Step 4: Halve and Hollow

Once baked and cool enough to handle, slice each sweet potato in half lengthwise, being careful to keep the skins whole. Gently scoop out the center flesh into a mixing bowl, leaving a sturdy shell for the delicious breakfast filling to come.

Step 5: Make the Filling

To your bowl of sweet potato, stir in the crumbled bacon, butter, and shredded cheddar cheese. Give everything a good mix so that the filling is creamy, cheesy, and flecked with salty bacon bits. This is where the flavors start to really shine.

Step 6: Fill and Form the Wells

Stuff the potato skins generously with your bacon-cheddar sweet potato mixture, smoothing it out but leaving a little dip in the center of each—big enough for a whole egg to nestle in nicely.

Step 7: Add the Egg and Bake Again

Crack a fresh egg into each well you’ve made, then sprinkle with salt and black pepper. Return the stuffed potatoes to the oven for another 15 to 20 minutes, just until the eggs are set and the filling is warmed through. It’s breakfast, reinvented!

Step 8: Top and Serve

Finish each Breakfast Sweet Potato with a generous scattering of minced scallion. The burst of green is both beautiful and adds a light, oniony crunch on top of all that creamy richness.

How to Serve Breakfast Sweet Potato

Garnishes

Sprinkle your finished Breakfast Sweet Potato with extra cheddar, freshly cracked black pepper, and of course, plenty of vibrant scallions. If you’re feeling fancy, a little dollop of sour cream or a dash of hot sauce takes things up a notch.

Side Dishes

For an unbeatable breakfast spread, pair your Breakfast Sweet Potato with a simple green salad, fresh-squeezed orange juice, or a medley of seasonal fruit. A mug of hot coffee or cold brew is the perfect companion, balancing the heartiness of the dish.

Creative Ways to Present

Try lining up the stuffed sweet potatoes on a big platter for family brunch, or serve them individually in small cast iron pans for a rustic café vibe. For a fun twist, offer a toppings bar—let guests add salsa, avocado, or even a sprinkle of smoked paprika for their own signature Breakfast Sweet Potato.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, wrap each Breakfast Sweet Potato tightly and store them in the refrigerator for up to three days. The flavors only get richer as they mingle, making for an incredible reheated breakfast.

Freezing

To freeze, let your cooked sweet potatoes cool completely, then double-wrap each in foil or plastic wrap before popping them in an airtight bag. They’ll keep well for up to three months—just skip adding the egg before freezing, and add a fresh one when you’re ready to bake again.

Reheating

Reheat refrigerated Breakfast Sweet Potato halves in a 350°F oven for 10-15 minutes, or in the microwave for about 2 minutes (though the oven keeps that irresistible crisp skin). If frozen, thaw overnight in the fridge before reheating as above.

FAQs

Can I use a different cheese instead of white cheddar?

Absolutely! Try smoked gouda, Monterey Jack, or even feta for a different flavor twist. Just about any cheese that melts well will work perfectly with this Breakfast Sweet Potato base.

Can I make this vegetarian?

Yes! You can skip the bacon or substitute with sautéed mushrooms, onions, or even crispy chickpeas for added texture and savoriness in your vegetarian Breakfast Sweet Potato.

How do I know when the egg is fully cooked?

Keep an eye out for softly set whites and a yolk that’s cooked to your liking. For a runnier yolk, check at 15 minutes; for a firmer egg, let it go a bit longer. Everyone has their own favorite level of doneness!

Can I make these in advance for a brunch crowd?

Definitely! Prepare the sweet potato boats with the filling in advance, then just crack in the eggs and bake right before serving for the freshest, most delicious result.

What kind of sweet potatoes work best?

Large, orange-fleshed sweet potatoes are ideal—their size provides enough space for all the fillings, and they bake up sweet and fluffy every time.

Final Thoughts

Once you try this Breakfast Sweet Potato, you’ll wonder how you ever did mornings without it. It’s a hearty, feel-good dish that brings people together around the table, and I hope it becomes a regular in your kitchen, too!

Breakfast Sweet Potato Recipe

★★★★★

5.2 from 11 reviews

Author: Olivia
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty and satisfying breakfast recipe featuring baked sweet potatoes filled with a savory mixture of bacon, cheese, and eggs. Perfect for a weekend brunch or a special morning treat.

Ingredients

Scale

Sweet Potato:

3 large sweet potatoes, for baking

Fillings:

½ cup cooked and crumbled bacon
2 tablespoons unsalted butter
¼ cup shredded white cheddar cheese

Egg Topping:

6 large eggs
¼ teaspoon black pepper
½ teaspoon salt
Minced scallion for topping

Instructions

Preheat oven: Preheat the oven to 350°F.
Poke holes into potato: Using a fork, prick the sweet potatoes a few times on each side to create heat vents.
Coat potatoes with oil and salt and bake: Coat each potato with canola oil and salt and bake for 60-90 minutes until fork-tender.
Slice potato in half: Slice each sweet potato in half lengthwise.
Remove center of potato: Using a spoon, remove the center of the potato and place into a large mixing bowl.
Lay potato shell on baking sheet: Place the hollowed-out shells on a baking sheet.
Add bacon, butter, and cheese to the potato: Mix cooked bacon, butter, and shredded cheese into the potato mixture.
Fill potato skins with the filling: Fill the hollowed-out potato skins with the mixture.
Create a well in the middle of the filling: Create a well in the center of each filled potato.
Top with egg, salt, and pepper, and bake: Crack an egg on top of each potato, season with salt and pepper, then bake for 15-20 minutes until the egg is set.

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: Breakfast
Method: Baking
Cuisine: American