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Twice Baked Breakfast Sweet Potatoes

Twice Baked Breakfast Sweet Potatoes

During my first run of the Whole30, breakfast was definitely my most challenging meal in terms of creativity. Last year, my breakfasts consisted of eggs and bacon; eggs and sausage; eggs and avocado and potatoes... you get the picture. There were A LOT of eggs involved.

Even though there are many way to cook an egg, there are only so many quick ways I can or want to prepare at egg at 5:30 AM. So this go-round, I was looking for a filling breakfast with minimal morning prep. Enter:

Twice Baked Sweet Potatoes

I know, I could have easily done an egg casserole of some sort, but I’m high maintenance and do not enjoy re-heated eggs. So one day, I saw a picture of twice baked potatoes and thought, I could easily make a breakfast-version of that. So that’s exactly what I did.

 The sweet potato adds fiber and extra nutrition to keep me from starving 2 hours later, and I enjoy topping it off with a bit or avocado, or the afore-mentioned Chipotle lime mayo. I will seriously put that stuff on anything!         

After testing the recipe multiple times last week, I did find the twice baked potatoes worked better with using Purple or Murasaki sweet potatoes vs the traditional orange variety. I found the traditional variety...

...got a little too soft upon cooking. But the purple Murasaki variety...

...was tender, yet held its structure. Which is important when you want to crack an egg in the middle of it! So, where to find these purple sweet potato varieties? Go check out your local asian/ international supermarket. If you are in the Charlotte area, I found them at Anh Dao – right on South Blvd. If you are not in Charlotte, you may be able to find them at your local Trader Joe’s.                 

Twice Baked Breakfast Sweet Potatoes

Ingredients

  • 2 murasaki sweet potatoes
  • 4 slices sugar-free bacon cooked and chopped
  • 4 eggs
  • 1 avocado sliced (optional)             

Directions            

  1. Preheat oven to 400 degrees F.            

  2. Take sweet potatoes and peace outside flesh with a fork in a random pattern. Place both sweet potatoes directly on the rack. Rotate potatoes every 10 minutes, and roast until fork tender, or about 35-45 minutes.

  3. Allow potatoes to fully cool and slice in half length-wise.            

  4. With a spoon, careful remove the interior portion of the sweet potato to create a "boat" like shape. Be sure not to scrape too far, as you do not want to puncture the outside flesh. Reserve removed sweet potato for an alternative use.            

  5. Divide crumbled bacon evenly between all potato halves. Place potatoes in an airtight container, and refrigerate until the next morning.        
  6. The next morning, preheat oven to 350 degrees F.   

  7. Place desired number of "boats" onto a silicone mat lined or greased baking sheet.            

  8. Crack one egg directly into the center of each potato "boat." Bake in oven for 12- 15 minutes, or until egg white is set. Egg yolk should be slightly runny.        

  9. Serve with sliced avocado or other desired condiment.                         

          Makes 4 servings

                

            

        

 

 

            

 

        

 

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