This post may contain affiliate links. Please see our disclosure policy.
Looking for a creative and easy recipe for sweet potatoes and eggs? You will love these Sweet Potato Egg Boat! Seasoned eggs are baked into a tender sweet potato for an out-of-this world nutrient-dense breakfast recipe.
If you love sweet potatoes for breakfast, don't miss my recipes for Loaded Breakfast Sweet Potatoes, Sweet Potato Oatmeal, and Gluten-Free Sweet Potato Waffles.
There are times when I am struck with inspiration for a recipe that I know people will LOVE, but would never think to create on their own.
These Sweet Potato Egg Boats are a perfect example of that.
After finding myself with leftover Instant Pot Sweet Potatoes, I decided to the leftovers to make an easier version of my Sweet Potato Crust Quiche.
And let me tell you, this nutrient-dense, high-protein, gluten-free breakfast is a winner!
Fluffy eggs, fresh tomatoes and spinach, and an earthy sweet potato are not only a powerhouse of nutrients and fiber, they work together to create a delicious breakfast.
How to Make Sweet Potato Egg Boats
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Bake and slice sweet potatoes. Bake sweet potatoes in a 400 degree F oven until tender. Once cool enough to handle, slice in half lengthwise.
- Scoop out a Cavity for the Eggs. Use a mini cookie scoop or melon baller to carefully scoop out the center of each sweet potato half, leaving½-inch border around the skin intact. Think about as you would a potato skin or twice-baked potato.
- Season and add toppings of choice. Season each sweet potato half with salt and pepper and sprinkle with tomatoes and spinach (or any fillings YOU like!)
- Add eggs. Whisk eggs with a bit of milk or water and salt and pepper and then carefully pour the mixture into each well of the potato halves.
- Bake. Bake at 400 degrees F for 15-20 minutes, or until eggs are set.
A Few Helpful Tips
- Customize the Way You Like. Use leftover Instant Pot baked potatoes instead of sweet potatoes; add sausage, bacon, ham, mushrooms, peppers, onions--you get the idea.
- DON'T Throw away the filling of the potatoes!! The baked sweet potato is a great addition to Sweet Potato Oatmeal, Sweet Potato Casserole, or Sweet Potato Pancakes. If you are using russet potatoes, that extra potato filling would be great in Potato Cakes.
More Favorite Healthy Breakfast Recipes
- Asparagus Frittata
- Mediterranean Frittata
- Gluten-Free Banana Oat Pancakes
- Instant Pot Steel Cut Oats
- Baked Oatmeal Cups
Baked Eggs in Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- kosher salt + pepper, to taste
- 4 large eggs
- ½ cup chopped fresh spinach
- 1 medium Roma tomato, seeded and diced
- 2 tablespoons crumbled feta, optional
- 1 teaspoon pepper, divided
- 2 tablespoons water or milk
Instructions
- Preheat oven to 400℉/205℃.
- Scrub 2 large sweet potatoes, dry, and poke with a fork 3-4 times. Place on a baking sheet and bake for 40-50 minutes until fork tender. Alternatively, use my instructions for Instant Pot Sweet Potatoes.
- Once the baked sweet potatoes are tender and cool enough to hand, cut in half lengthwise and carefully scoop out the flesh in the center of each sweet potato, leaving about ½-inch border of sweet potato left.
- Sprinkle each half with salt and pepper. Divide ½ cup chopped fresh spinach, 1 medium Roma tomato (diced), and 2 tablespoons crumbled feta, if using, evenly between each sweet potato half.
- Mix together 4 large eggs with a pinch of salt and pepper and and 2 tablespoons water or milk. Carefully pour into whisked eggs into sweet potato halves.
- Return to the oven and bake for 15-20 minutes, or until eggs are set. Serve immediately.
Notes
- Customize the Way You Like. Use leftover Instant Pot baked potatoes instead of sweet potatoes; add sausage, bacon, ham, mushrooms, peppers, onions--you get the idea.
- DON'T Throw away the filling of the potatoes!! The baked sweet potato is a great addition to Sweet Potato Oatmeal, Sweet Potato Casserole, or Sweet Potato Pancakes. If you are using russet potatoes, that extra potato filling would be great in Potato Cakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect dinner for me!!!
Me too! Thanks!
What a great idea, Kristen! I think I am going to try this for breakfast for my kids in the fall too...I think they'll love it and what a great way to start the day!
Thanks Michelle. Hope it is a winner for those early school mornings 🙂
I would eat Sweet potatoes over potatoes ANY day and this way of eating seems like it would be the BEST way to eat it!! it sounds AWESOME!! Next weekend brunch... DONE! 😀
I don't think there has ever been a sweet potato I didn't like--I bet you will love this too!
We are big fans of sweet potato in our house too, and funny enough I was thinking about filled versions recently as well. These look great!
Great minds think alike, Caroline--you will love them!
This idea is amazing!! Sweet potato is my fave food too, and filling it with an omelette is just genius!
It is so great Michelle.
What a creative idea! I could easily eat this for dinner. Great recipe!
It is a perfect dinner option!
I love sweet potatoes, what a great idea to stuff them with omelet, sounds delicious!
Thanks Joy!