Baked Egg Stuffed Sweet Potatoes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Sweet potatoes, large

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

Found on runningwithspoons.com

Description

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.

Directions

• 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.