Twice Baked Breakfast Sweet Potatoes
on Mar 13, 2018, Updated Oct 31, 2020
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Twice Baked Breakfast Sweet Potatoes
Ingredients
Scale
- 3 large or 4 medium sweet potatoes
- 1 tablespoon ghee
- 2 tablespoons full fat coconut milk
- 1 teaspoon garlic powder
- 6 slices of bacon
- 1 medium onion, diced
- 4 large eggs
- 1 tablespoon chives
- Salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with foil and place sweet potatoes on the pan. Pierce each sweet potato 4-5 times with a fork. Place in the oven and roast for 60 minutes for large sweet potatoes and 50 minutes for medium sweet potatoes (or until they are easily fork tender).
- Cut the sweet potatoes in half lengthwise and let rest for 5-10 minutes to cool down a bit.
- While the sweet potatoes rest, cook bacon over medium high heat until crispy then set aside. Pour out some of the bacon grease and leave about 1 tablespoon in the pan.
- Add onions to the pan and cook for about 5 minutes, stirring often until slightly browned and soft. Remove from the pan and set aside.
- Break eggs into a bowl and whisk with a fork and season with a pinch of salt and pepper. Pour eggs into the pan and cook them, stirring often until scrambled and cooked through. Set aside.
- Take a spoon and scoop out most of the sweet potatoes leaving a little bit around the sides to maintain the shape. Place the insides in a bowl and mash with a potato masher or fork.
- Add ghee, coconut milk and garlic powder and mash together again. Season with salt and pepper to taste.
- Add chopped bacon, cooked onions, scrambled eggs and chives. Stir again to combine evenly and season to taste with salt and pepper as needed.
- Scoop the mixture back into the sweet potato skins evenly then place on a baking sheet lined with foil or parchment paper. Bake for 10 minutes.
- Enjoy!
I love these so much! Great for breakfast meal prep. I often can’t be bothered to twice back them and just eat the filling. Either way, these are delicious and so filling!
Great idea!!