Breakfast · Gluten Free · Uncategorized · Whole30 Compliant

Breakfast Sweet Potatoes

What You Need:

Sweet Potatoes
Leeks (could use onions)
Garlic
Salt and Pepper
Bacon or Sausage
Eggs

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What To Do:

Preheat oven to 425, stab the sweet potatoes with a fork, bake for 25-30 minutes.
Cut up onion/leeks, and mince garlic – set aside.  Cook the bacon and set aside to cool. Once cool enough, cut up into small pieces.

Take the sweet potatoes out of the oven and cut in half. Let cool.  Once they are cool to the touch, scoop out the middle of the sweet potato, leaving the skin – we are going to twice bake them.  Place the skins on a pan and mash the sweet potato in a separate bowl.

Cook the diced leek and minced garlic in the pan with a small amount of bacon grease.  Once soft, add the mashed sweet potato and half bacon, mix well.  Add salt and pepper.  Scoop out the mixture and add to each skin, make a spot in the middle large enough for an egg.

Depending on the size of your sweet potatoes, the entire egg may not fit in the space that you have created.  I used relatively small sweet potatoes and had to remove some of the egg white so that the egg would fit.  Cook 10-15 minutes depending on how runny you like your eggs.

Serve with the rest of the bacon bits, a little pepper, and any other toppings you might like.  The potatoes are delicious on their own but if you’re looking for something sweeter, they would be great with a little maple syrup or agave syrup.

Serve with a side of fresh fruit and some coffee 🙂

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