Serves 4
70 min
Paleo Twice Baked Breakfast Sweet Potatoes
Recipe GLPR3e09dbe149ee6f
Roasted sweet potatoes halved and refilled with a savory mixture of sautéed onions, garlic, mashed sweet potato, and crispy bacon, then topped with a baked egg. This protein-packed breakfast is naturally paleo, gluten-free, and dairy-free, making it perfect for those following whole food diets.
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Ingredients
4 slices bacon
2 medium sweet potatoes
1 medium sweet onion, diced
4 garlic cloves, minced
4 large eggs
sea salt to taste
black pepper to taste
Directions
Preheat oven to 400°F. Poke each sweet potato several times with a fork or knife tip. Place directly on the oven rack and roast for 40 to 45 minutes, until very soft when pierced.
Remove the sweet potatoes from the oven and set aside to cool slightly. In a large skillet over medium-high heat, cook the bacon until crispy, about 8 to 10 minutes. Transfer bacon to a plate lined with paper towels.
Add the diced onion and minced garlic to the bacon grease remaining in the skillet. Sauté over medium heat for 5 to 7 minutes until the onion becomes translucent.
Once the sweet potatoes have cooled enough to handle, cut each one in half lengthwise. Using a small knife, carefully scoop out the insides, leaving about ¼ inch of flesh against the skin to maintain the shell structure. Chop the removed sweet potato into chunks and add to the skillet with the onion and garlic mixture.
Chop the cooled bacon into small pieces. Crumble half of the bacon pieces into the skillet and stir gently until the mashed sweet potato is well combined with the onions, garlic, and bacon. Season with sea salt and black pepper to taste. If the sweet potato mixture seems too firm, cover and cook for an additional 5 to 10 minutes until heated through.
Line a baking sheet with parchment paper. Place the four sweet potato shells on the prepared baking sheet. Spoon the mashed sweet potato filling generously into each shell, leaving a small well or divot in the center of each portion.
Carefully crack one egg into the divot of each filled sweet potato half, keeping the yolk whole. Sprinkle the remaining bacon pieces over the top of each potato.
Bake in the 400°F oven for 12 to 15 minutes, until the egg whites are set but the yolks remain slightly runny, or until the eggs reach 160°F if you prefer them fully cooked. Serve immediately.
