Baked Egg Stuffed Sweet Potatoes | Whole30, Paleo, Nightshade-Free
Updated: Feb 6
2 large sweet potatoes
Sea salt and pepper, for taste
Parsley flakes, for garnish
Optional toppings: green onions, chives, salsa, avocado, ketchup, etc.
Preheat the oven to 400 degrees F.
With a washed and dried sweet potato, prick the skin with a fork before placing them on a parchment-lined baking sheet.
Baking them for 1 hour, or until soft and tender. Remove from the oven and let them sit for 10 minutes, or until they are cool enough to handle.
While you wait for the sweet potatoes to cool, reduce your oven's heat to 350 degrees F.
Slice each sweet potato in half, lengthwise. Using a spoon, scoop out the flesh, leaving a half-inch border around the skin intact. Place the sweet potato halves back on the baking sheet lined with parchment paper.
Crack an egg into each sweet potato half. Season with salt and pepper for taste.
Place back in the oven to bake for 15 to 20 minutes, or until the white of the egg has set. If you would like your yolk a little runny, start watching them at 12 minutes and remove them when the desired level of cooking has been reached.
Serve immediately with parsley flakes and toppings of choice.