I’VE GOT IT—the ultimate breakfast/brunch-inspired stuffed sweet potato boat. My stuffed sweet potatoes are easy to make and deliver so much sweet and savory flavor. Tender sweet potato, runny baked egg, crispy bacon, green onion, everything bagel seasoning, and fresh homemade basil pesto belong in the brunch hall of fame.
How to Make Stuffed Sweet Potatoes
Sweet potato boats or stuffed sweet potatoes are inspired by twice-baked potatoes. I’ve simplified the process and actually precook the potatoes right in the microwave. Once potatoes are very tender you can slice them into halves and easily mash them right in the skins with a fork.
The sweet potatoes are baked in the oven topped with an egg. The result renders runny egg yolks and tender mashed potatoes. The final step is dressing these boats up with chopped bacon, everything bagel seasoning, chopped green onions, and fresh homemade basil pesto. If you haven’t tried pesto and eggs—trust me it’s a killer combo and feels a little fancy, too.
Fresh Homemade Basil Pesto
Homemade pesto is really easy to make and is SO much better than store-bought pesto. I highly encourage you to make your own pesto for this recipe. My mom’s basil pesto consists of fresh basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Everything is blended together in a food processor to render a smooth, yet slightly granular sauce.
If you don’t have a food processor, you can use a standard blender or single-serve blender instead. Just don’t blend too aggressively or it will turn into a creamy paste.
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Breakfast Stuffed Sweet Potatoes Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: American
Description
Tender sweet potato, runny baked egg, crispy bacon, green onion, everything bagel seasoning, and fresh homemade basil pesto belong in the brunch hall of fame.
Ingredients
- 2 large sweet potatoes
- 4 strips of bacon, chopped
- 3 green onions, chopped
- 3–4 tablespoons basil pesto
- dash of everything bagel seasoning
- salt and pepper, to taste
Pesto
- 3 cups basil leaves
- 2 tablespoons pine nuts
- 2 garlic cloves
- 2/3 cup grated parmesan cheese
- 2/3 cup olive oil
- salt and pepper to taste
Instructions
Sweet potato boats
- Preheat oven to 400°F.
- Peirce potatoes all over with a fork to puncture the skin. Microwave sweet potatoes for 10 minutes, flipping halfway through. You can alternately bake sweet potatoes for 45-50 minutes at 425°F.
- Meanwhile, in a large saucepan over medium heat, cook bacon until nicely browned, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Chop into small bits and set aside (bacon should be crispy).
- Once potatoes can be easily pierced through with a fork with no resistance, slice into equal halves lengthwise. Transfer halves to a baking sheet. Using a fork, mash each potato until the flesh is soft and tender. Season each potato with a pinch of salt and pepper. Do not remove the filling from skins. Form a trench in each potato half and crack an egg into the center. It’s OK if some egg white spills over the edge. Bake for 8-10 minutes or until egg whites are no longer clear.
- Remove potatoes from the oven and top each with a sprinkle of everything bagel seasoning, chopped bacon, green onion, and dollops of pesto. Serve immediately.
For the pesto
- Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance. If you don’t have a food processor, you can use a standard blender or single-serve blender instead. Just don’t blend too aggressively or it will turn into a creamy paste. Repeatedly pulse until smooth and granular. Add more oil if too thick.
Notes
I highly encourage you to make this recipe with fresh basil pesto. It’s easy to make, freezes well, and is so much more fresh and flavorful than anything you can buy in the store.
Nutrition
- Serving Size: 1 potato boat
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