These easy baked egg stuffed sweet potatoes are a perfect choice for those nights where you don’t have a lot of time or energy to put into cooking. Gluten-free and vegetarian, they make a healthy and balanced meal with minimal hands-on time and no cleanup!
Contrary to what you might assume from the types of recipes I post here on Spoons, I do eat more than just sweets and snack foods. That’s not to say that there aren’t days where I end up eating sweeter breakfast-type meals all day, but I do make an effort to get those veggies and proteins in too. I mean, I love my veggies and all, but sometimes a girl’s just not in the mood, ya know?
Dinners can be especially difficult, and despite starting the day with the best intentions, there are still plenty of nights where I’ll sit down to big bowl of cereal or a chocolate green smoothie. But that’s life. Whether it’s because you’re tired, hungry, lazy, only cooking for yourself, or all of the above, sometimes those perfect meals you planned out in your head don’t end up materializing.
And that’s okay. I know it’s tempting to want to beat yourself up over a day of less-than-stellar eats, but guilt is never a good motivator, nor is it something that should be associated with food.
Instead, focus on the big picture (because that’s what really matters), accept that you can’t be on top of your game in every aspect of your life every.single.day, and arm yourself with a handful of healthy, quick, and easy recipes that you can turn to in case of [foodie] emergencies.
Oh, and did I mention that this recipe for baked egg stuffed sweet potatoes just so happens to be healthy, quick, and easy (hint, hint; nudge, nudge). I mean, the initial step of roasting the sweet potatoes takes a little bit of time, but I like to roast a whole bunch at once and keep them in the fridge so that they’re ready to go when I need them. That way, all I need to do when it’s time to eat is slice, scoop, crack, and bake… which might sound like a lot, but actually only takes about 5 minutes of hands-on time and requires no cleanup.
And the best part is that you end up with a healthy meal that gives you a nice balance of carbs, proteins, and fats, and tastes absolutely delicious. You can enjoy it as is, or add different toppings to switch things up and keep yourself from getting bored. Might I suggest avocado and salsa? Or green onions, shredded cheese, and ketchup/sriracha? Or even just a drizzle of maple syrup? No matter which way you choose to go, you really can’t go wrong with this vegetarian and gluten-free meal option!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Baked Egg Stuffed Sweet Potatoes
- Total Time: 30 mins
- Yield: 2 – 4 servings 1x
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.
Instructions
- 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.
Notes
* You can also do this ahead of time and simply skip to step 2 when you’re ready to enjoy your stuffed sweet potato. I like to bake up a big batch of potatoes so that they’re ready to go when I need them.
Nutritional info calculated without optional toppings.
- Prep Time: 10 mins
- Cook Time: 20 mins
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. All opinions and text are my own. Lots of love for showing some love to the brands that help sponsor Spoons! If you want to learn more about gluten-free or allergy-friendly living, you can visit Udi’s community page or check them out on Facebook!
The formula is extremely simple. The composition is not complicated. Very easy to do. Too great drift f1
Eggs aren’t just for breakfast anymore! This made a debut on our meatless Monday dinner menu and I can see it easily qualifying for our Taco Tuesday ( disclosure…our taco Tues allows for anything with Mexican or TexMex feels). Thanks for yet another option to our healthy meal plan!
Sweet potatoes and breakfast go hand and hand! Thanks for this delicious recipe. Never thought of using sweet potatoes in this way.
Trying this out this morning! I am very intrigued by breakfast sweet potatoes….
Hi! Recipe looks good but the cook or prep time seem to be off. Wouldn’t it be 1hr 40 min until it’s done? I read it as 10 minute prep and the first step is bake the sweet potatoes for an hour. Kinda threw me off. I should have known but I was just paying attention to the times (and the pictures)
Will try this sometime when I have more time.
You did NOT post a savory recipe- Although I forgive you this looks delicious and sweet potatoes are such an epic vehicle it seems…I wonder if I could use it as a hat.
Sweet potatoes, eggs and cheese….Be still my heart. This is a meal I can totally get down with. Now if only I can convince my CSA to send me sweet potatoes shaped like things other than apostrophes and thin spirals. The struggle is real, and I think you just gave me a great idea. LOVE you.
The struggle IS real! I kept coming across sweet potatoes that would have fit 3 or 4 eggs… What’s up with all these mutant vegetables….