in Breakfast, Gluten Free, Recipes
I learned something new today. There are sweet potatoes that are not orange. I was making this recipe, I cut off the tops of the sweet potatoes, and….they were white. I was mad at myself because I thought I accidentally got russet potatoes instead of sweet potatoes. I sampled them and they tasted like sweet potatoes.
I was so confused. Why does it look like a russet potato, but taste like a sweet potato? I found out that there are white sweet potatoes. Cool! So I continued on with the recipe (a version of this recipe from Our Best Bites) and made egg stuffed sweet potatoes.
I have no idea if it tastes better or worse with regular sweet potatoes, but these were amazing. I love every single thing about them and as I’m typing now, my mouth is watering. With sweet potatoes, spicy chipotles, melted cheese, and smoky bacon, these egg stuffed sweet potatoes are the perfect blend of flavors.
I’m probably going to have these again everyday for the next week. No lies.
Egg Stuffed Sweet Potatoes
- 2 sweet potatoes (I used white flesh sweet potatoes)
- 2 slices thick cut bacon
- 1/4 onion
- 1 clove garlic
- 1 cup cheddar cheese
- [optional] 1 Tbsp cilantro for topping
- [optional] 1 tsp adobo sauce from chipotles for topping
- Heat oven to 375 degrees F. Prick holes in the sweet potatoes using a fork. Place on a baking sheet and bake for about an hour until they are fork tender.
- While the potatoes are baking, cook up some bacon. My favorite way to do this is put the bacon in a cold skillet and then turn on the burner to medium-low heat. Allow it to cook for about 10 minutes, then flip and turn up the heat. Remove the bacon from the skillet and place on some paper towels once it reaches your desired crispiness level. Set aside the fat leaving about 2 Tbsp in the pan.
- In the potato drippings, toss in the onion and cook until it begins to brown. Add in the garlic and cook for about 30 seconds, until it smells like heaven. Remove from heat. Everything is fine to sit around until the potatoes are done. Just make sure no sneaky dogs or children try to steal the bacon.
- Once the potatoes are done, remove from the oven and allow to cool until they are good to touch. Cut off the top of the potato and scoop out the insides. Leave at least 1/2 inch all around, but you just need enough space to fit an egg so don't go too crazy.
- Brush the insides with some of the reserved bacon drippings. Add half the onions and garlic mixture. Crumble 1 slice of bacon and add half to the bottom of each. Add 1/4 cup of the cheese to each as well. Crack open one egg and pour into the potato. Top with the rest of the cheese. Brush the outsides with more of the bacon drippings.
- Place in oven and bake for about 20 minutes or until the eggs are no longer runny. Bake for less time for runnier eggs.
- Top with more bacon, cilantro, and brush with adobo sauce for a little extra kick. Eat immediately because these are amazing.