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Stuffed Sweet Potato Breakfast Boats

Stuffed Sweet Potato Breakfast Boats
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Stuffed Sweet Potato Breakfast Boats combine the natural sweetness of roasted sweet potatoes with savory, nutrient-packed fillings like spinach, cheese, and eggs. This easy-to-make, customizable breakfast offers a balanced, flavorful, and wholesome start to your day, ideal for busy mornings or weekend brunch.

Ingredients

Scale

Base

  • 2 medium-sized firm sweet potatoes

Filling

  • 2 eggs, beaten
  • 1 cup spinach or kale, chopped
  • 1/2 cup cheese (cheddar, feta, or goat cheese), crumbled or shredded
  • 1/4 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Pinch of cumin or paprika (optional)

Optional Toppings and Variations

  • Chopped jalapeños or hot sauce for spice
  • Cooked bacon, sausage, or turkey for added protein
  • Drizzle of honey or maple syrup for a sweet contrast
  • Cooked quinoa or black beans mixed in for more fiber
  • Plant-based cheese or tofu scramble for vegan versions

Instructions

  1. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Roast in a preheated oven at 400°F (200°C) for about 45 minutes or until tender when pierced with a fork. Allow to cool slightly before slicing each potato in half lengthwise to create the “boats.”
  2. Scoop and Season: Gently scoop out most of the sweet potato flesh into a bowl, leaving enough along the edges to keep the boats intact. Season the scooped flesh with salt, pepper, and a pinch of your favorite spices like cumin or paprika to enhance its natural sweetness.
  3. Prepare the Filling: In a skillet, heat olive oil and sauté onion and garlic until translucent. Add chopped spinach or kale and cook until wilted. Combine the sautéed greens and aromatics with the scooped sweet potato, cheese, and beaten eggs, mixing well to create a creamy and rich filling.
  4. Stuff the Boats: Fill each sweet potato half generously with the prepared filling, smoothing the tops with a spoon or spatula to even out the surface.
  5. Bake to Perfection: Place the stuffed sweet potatoes on a baking sheet and return to the oven at 375°F (190°C) for 15-20 minutes, or until the eggs have set and the tops turn lightly golden.

Notes

  • Choose uniform-sized sweet potatoes for even roasting and consistent cooking.
  • Do not overfill the boats to prevent spillover during baking.
  • Use room temperature eggs for a smoother filling and even cooking.
  • Always sauté greens and aromatics before mixing to reduce moisture and enhance flavor.
  • Allow the stuffed boats to rest briefly after baking to help the filling set.

Nutrition

Keywords: Stuffed sweet potatoes, breakfast boats, healthy breakfast, baked sweet potatoes, high protein breakfast, gluten free breakfast

Find it online: https://marybaking.com/stuffed-sweet-potato-breakfast-boats/