Baked Sweet Potato Egg Boats







A recipe allowed in a / / / diet.

Our baked sweet potato egg boats are easy to make and you can serve them for brunch or dinner, with a fresh salad. This sweet potato, egg, and bacon combo works just great with the Montignac method.

Nutritional Chart

Calories: 392 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 13 g
  • 31 g
  • 14 g

Ingredients Needed for Baked Sweet Potato Egg Boats

2 sweet potatoes
2 tablespoons of olive oil
8 bacon slices
4 eggs

How to Make Baked Sweet Potato Egg Boats

  1. Preheat the oven to 380˚F/190˚C.
  2. Wash and pat dry the sweet potatoes. Prick them with a fork, place them into a baking tray, drizzle olive oil and sprinkle them with salt.
  3. Move to the oven and bake for 60 minutes.
  4. Meanwhile, lay the bacon slices on a cold skillet and then place it on the heat. Fry the bacon on both sides until crispy. Set aside.
  5. When the sweet potatoes are baked, remove them from the oven and let them cool a little. Halve the sweet potatoes and scoop out some of their flesh, leaving about 0.4-inch (1 cm) on the edges.
  6. Place the sweet potato halves to a baking tray. Crack one egg into each sweet potato boat. Season all with salt and pepper.
  7. Bake in the oven for 20 minutes at 350˚F/175˚C.
  8. Serve each sweet potato boat with 2 crispy bacon slices.

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