Baked Egg Stuffed Sweet Potato


  • 2 large sweet potatoes

  • 4 large eggs

  • sea salt and pepper, for taste

  • optional toppings: shredded cheese, green onions, chives, salsa, avocado, ketchup, etc.


  1. Preheat the oven to 400 degrees F.

  2. Wash and dry your sweet potatoes. Prick them with a fork before placing them on a parchment-lined baking sheet and baking them for 1 hour, or until soft and tender. Remove from oven and let them sit for 10 minutes, or until they are cool enough to handle.

  3. Slice each sweet potato in half, lengthwise, and use a spoon to scoop out the flesh, leaving a half inch border around the skin intact.

  4. Reduce Oven heat to 350

  5. Crack an egg into each sweet potato half. Season with salt, pepper, or other seasonings you desire (we used salt and dried basil).

  6. Place the sweet potato halves on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until white has set. (if you like your yolk a little runny, start watching them at 12 minutes and remove when desired level of cooking is reached).

  7. Serve immediately with toppings of choice!

#CornFree #intestinalcandidiasis #glutenfree #soyfree #nutfree #dairyfree #breakfast #dinner



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© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.