Eggs in a Sweet Boat

First you’ll have to cook the sweet potatoes. Cook them your own way or bake them my way by following this baked sweet potato recipe. I used sweet potatoes from the night before, perfect way to use leftovers for breakfast.

Preheat oven to 350°F, line a baking sheet with aluminum foil or parchment paper. (I used foil, but next time I’ll use parchment paper for easier transfer.)

Slice sweet potatoes in half lengthwise and gently empty potato filling in a bowl. Transfer empty skins to the baking tray.

Add butter to the bowl with the filling, mix/smash well with a fork. Add the cheese to the bowl, gently mix.

Fill the skins of the sweet potatoes with the filling. Using a spoon make a hollowed circle in the mash, an area large enough to crack an egg into and where the egg will stay in place. Crack an egg into each half, sprinkle the top of each egg with salt and pepper.

Bake the boats for 15-20 minutes, until the eggs are cooked but still runny or until they’re cooked to your liking. When eggs are cooked sprinkle with chive or green onion. Serve hot.

Ingredients

• Sweet potatoes, quantity your choice

• 1/2 tablespoon of salted butter per sweet potato. (2 potatoes 1 tablespoon butter, 3 potatoes 1.5 tablespoons and so on.)

• Eggs, one egg for each potato half (2 potatoes, 4 eggs)

• Salt & pepper, to taste

• Chive or green onion