Twice-Baked Sweet Potato Egg Boats
Twice-Baked Sweet Potato Egg Boats

Twice-Baked Sweet Potato Egg Boats

5 from 1 reviews
Twice-Baked Sweet Potato Egg Boats
Prep time
Cook time
Total time
A spicy, delicious, decadent twice-baked sweet potato is topped with a glossy baked egg and fresh cilantro. The perfect lunch to share or dinner entrée! As a bonus: you can prepare these twice-baked potatoes in advance and add the egg and bake just before serving.
Serves: 2-4
  • 2 large sweet potatoes (look for ones that are shaped like a fat oval)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons and 1 teaspoon half & half, divided
  • 2 tablespoons chopped chipotles in adobo sauce
  • 2 teaspoons of adobo sauce from can
  • more salt and pepper to taste
  • 2 eggs
  • chopped cilantro for garnish
  1. Preheat the oven to 400 degrees F and cover a baking sheet with foil. Poke each sweet potato 5-6 times with a fork and rub them with olive oil. Bake for 1 hour or until a knife poked into them meets no resistance. While they bake, mix the cumin, chili powder, brown sugar, and salt.
  2. Let the baked sweet potatoes cool for 10 minutes before slicing the top third off of each potato. Use a spoon to carefully scoop out the flesh (leave about 1/8 inch of flesh in the skin to give it some sturdiness). Mix the sweet potato flesh in a medium bowl with the butter, 2 tablespoons half and half, spice mixture, chopped chipotles, and adobo sauce. Return the mixture to the potatoes, packing it in and creating a well in the center. You will have a little of the mixture left over to enjoy as a snack, since all of it won't fit back into the potato. (At this point you can cover the potatoes and refrigerate overnight if you wish. If you do, just let them come to room temperature before topping with an egg and baking them the next day.)
  3. Break one egg over each sweet potato and lightly salt and pepper the egg. Pour the last teaspoon of half and half over the yolk of the egg. Bake for 20-25 minutes, or until the egg whites are opaque and the yolks have firm edges and are soft in the center. Remove from the oven, sprinkle with cilantro, and serve immediately.


7 Comments on Twice-Baked Sweet Potato Egg Boats

  1. Elle
    March 1, 2016 at 4:47 am (7 years ago)

    These look so yummy! A must-try for sure. Your current routine (ideal or not!) sounds great,a good mix of exercises.

    I’m one week into a Bikram challenge (5 x a week for 4 weeks) and am loving it. Thought I do try to mix it up with some cardio in between. I should start weight training too. Should.

  2. Katie | Healthy Seasonal Recipes
    March 1, 2016 at 7:48 am (7 years ago)

    I am working on it too. I am getting in the required number of days at this point, but it is a matter of switching up the routine now. I have a road race in two months, and I need to start running to train for it. Once I get into the routine, I’ll be fine, it is just starting! Love this idea for eggs for dinner.

  3. heather @french press
    March 1, 2016 at 9:59 am (7 years ago)

    I always have a hard time getting back on track with exercise if I take time off, but lately I have been getting in my 5-6 days. and I am making this for lunch today 🙂 anything with a runny yolk and sweet potto is a win in my book

  4. Laura @MotherWouldKnow
    March 1, 2016 at 10:32 pm (7 years ago)

    What a perfect breakfast-for-dinner option! I love how the color of the sweet potato contrasts with the egg – and I’ll bet the flavors are great together.

  5. Joanna
    March 6, 2016 at 1:04 am (7 years ago)

    As a mama of four living in a third-world country, my goal is walking three mornings a week. I’m shooting for being a good steward of my body!

  6. Sarah Walker Caron (Sarah's Cucina Bella)
    March 14, 2016 at 6:43 am (7 years ago)

    My workout routine is totally influx right now … and I really need to figure it out already. These potatoes look amazing. What a tasty idea!


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