Breakfast

Baked Egg Stuffed Sweet Potato

Baked Egg Stuffed Sweet Potatoes

Makes: 1 serving
Each serving contains: 2 proteins, 2 carbs, 1 vegetable, 0 fat

*This recipe contains an extra carb that can be earned with a bonus serving

Ingredients:
  • 1 Medium Sweet Potato
  • 2 Eggs
  • Salt and Pepper to taste
  • ½ Cup Avocado, chopped
Directions:
  1. 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 backing for 1 hours, or until soft and tender. Remove from oven and let stand for about 10 minutes, or until cool enough to handle.*
  2. Slice sweet potato in half lengthwise and use a spoon to scoop out part of the flesh, leaving about half an inch border around the skin intact.
  3. Reduce oven heat to 350F
  4. Crack 1 egg in each half of sweet potato. Season with salt and pepper. 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 at 12 minutes and remove when desired level of doneness is reached.
  5. Top with chopped avocado.
  6. Serve immediately.
*You can also do this ahead of time and skip to step 2. Baking a batch of sweet potatoes ahead of time can save an hour of cooking time in the morning.
Photo Credit - Deanna Meadows Dolan

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