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.
Recipe by Willow Bird Baking at