Directions
Preheat oven to 400F. Wash and dry your sweet potatoes, and prick them all over with a fork before placing them onto a parchment-lined baking sheet and baking for 1 hour, or until soft and tender. Remove from oven and let stand for about 10 minutes, or until cool enough to handle.*
Slice each sweet potato in half lengthwise and use a spoon to scoop out the flesh, leaving about a half-inch border around the skin intact. Transfer flesh to a bowl and save for future use.
Reduce oven heat to 350F.
Crack 1 egg into each sweet potato half. Season with salt, pepper, and shredded cheese (if desired). Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, until white has set. If you like your yolks runnier, start watching them at 12 minutes and remove when desired level of doneness is reached.
Serve immediately with toppings of your choice.
Recipe makes 2 servings at 1 sweet potato + 2 eggs each.
Nutrition (per serving): Calories: 250; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 423mg; Sodium: 181mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 10g; Protein: 15g
Ingredients
2 large sweet potatoes
4 large eggs
salt and pepper, to taste
optional toppings such as: shredded cheese, green onions, chives, salsa, avocado, ketchup, etc.