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Breakfast Loaded Sweet Potatoes

Breakfast loaded sweet potatoes with fluffy baked sweet potato flesh and quick butter-scrambled eggs, topped with bacon, sharp cheddar, green onions, and sour cream. An American oven-baked sweet potato vessel makes a hearty, savory breakfast in about an hour.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 2 large sweet potatoes Prick all over before baking.
eggs
  • 4 eggs Use for butter-scrambled filling.
bacon
  • 4 strips bacon Cook and crumble before assembling.
cheddar
  • 0.5 cup sharp cheddar, shredded Reserve for topping while warm.
green onions
  • 2 green onions, sliced For a fresh finishing layer.
sour cream
  • 2 tbsp sour cream Add a dollop on top after loading.
butter
  • 1 tbsp butter Melt to scramble eggs.
seasonings
  • 0.1 salt and pepper to taste Season eggs as they cook; adjust to preference.
hot sauce
  • 0.25 cup hot sauce for serving Add at the table to taste.

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400F and prick the sweet potatoes all over with a fork to prevent steam buildup.
  2. Bake the sweet potatoes for 45-50 minutes, until completely tender when pierced with a knife.
  3. Slice each sweet potato open and fluff the flesh with a fork to create a “vessel” for the toppings.
Make the scrambled eggs
  1. Melt the butter in a skillet over medium heat, then scramble the eggs until just set.
  2. Season the scrambled eggs with salt and pepper to taste as they cook.
Assemble
  1. Load each sweet potato with scrambled eggs, distributing them across the fluffy centers.
  2. Top with the bacon crumbles and the shredded sharp cheddar while the sweet potatoes are hot.
  3. Finish each one with the sliced green onions.
  4. Add a dollop of sour cream and serve with hot sauce.

Notes

For best texture, prick the sweet potatoes well and don’t underbake—tender centers fluff easily into the cups. Refrigerate leftovers up to 3 days; reheat sweet potatoes in a 350F oven until warmed through and reheat eggs gently to avoid rubbery texture. Freezing isn’t recommended because the eggs and sour cream lose their best texture. If you want a lighter option, swap in reduced-fat cheddar and sour cream.