Twice Baked Sweet Potatoes

My love for sweet potatoes is fairly strong. I enjoy them in the following forms: fries, tots, roasted, mashed, sliced, diced and deep fried. My feelings on regular potatoes? Rather lukewarm, if I’m being honest. Fries are cool every once in awhile but when it comes to mashed potatoes, unless there is an immense amount of cheese involved, I’m not interested.

I’ve been told my lack of excitement over potatoes makes me weird. I’ve also been told my overzealous commitment to sweet potatoes makes me weird. Apparently a girl can’t win when it comes to her starchy carbs.

Every week, my meal prep consists of roasting 4 to 5 sweet potatoes to get me through the week. I’ll eat a half at breakfast with a chicken sausage and a couple of eggs or use one as the base for a fajita bowl at dinner. Having them roasted ahead of time makes life so much easier for me.

It also saves me so much time when making this recipe. Instead of wasting an hour roasting it and then waiting for it to cool, I just pull one of my pre-wrapped roasted sweet potatoes from the fridge and get to work.

I’ve posted this on my Instagram account before and had a lot of people reach out for instructions so here you are -- photo by photo.

Twice Baked Sweet Potatoes:

1. Get yourself a baking dish that will fit your sweet potatoes side-by-side. It doesn’t have to be pretty because you’ll be lining it with parchment paper anyway (this was provided to me by mother and even though I told her it didn’t have to look nice, she insisted).Oh and preheat that oven to 350℉

2. If you’ve roasted sweet potatoes before, you know there is this sugary sap that oozes out while they are baking and unless you want to be cleaning it off every surface, you want to line your dish with parchment paper.

3. You need to make a little bed for your egg. Scoop out a little sweet potato and use your spoon to create a little holding area.

4. This is optional but amazing (as long as you are a fan of spice). Add a little Huy Fong Chili Garlic Sauce into your sweet potato hole. Or Cholula or Tabasco, if that’s your style.

5. Break your eggs and slowly pour them into the sweet potato holding place. Some of the yolk will likely spill over the side. That’s fine! Remember, that’s why we put down the parchment paper!

6. Bake your sweet potato egg boats for 20-25 minutes. I like my eggs pretty runny so I pull mine right when the egg whites look completely cooked.

7. Enjoy! We enjoyed ours with some Aidell’s chicken & apple sausage, a side of fresh fruit driven straight up from Arizona and lots of coffee. Not your style? No worries. The options are endless -- throw on some salsa and guacamole, top it with crispy bacon bits or get wild and crazy and load it up with some hollandaise (not Whole30 compliant but pretty dang delicious).