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 servingIngredients:
- 1 Medium Sweet Potato
- 2 Eggs
- Salt and Pepper to taste
- ½ Cup Avocado, chopped
- 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.*
- 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.
- Reduce oven heat to 350F
- 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.
- Top with chopped avocado.
- Serve immediately.
Photo Credit - Deanna Meadows Dolan