This baked egg stuffed sweet potato recipe is a delicious and nutritious breakfast option that can be enjoyed by people with various food allergies. It's easy to prepare, customizable, and packed with flavor. Give it a try and let us know how you like it!

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Are you tired of boring breakfasts? Craving something nutritious and delicious that caters to your dietary restrictions? Look no further than this baked egg stuffed sweet potato recipe! Packed with protein, fiber, and essential nutrients, this dish is a perfect start to your day or enjoy as a side dish to Breakfast for Dinner. 

Sweet potatoes are an excellent source of vitamins A, C, and B6, as well as potassium and fiber. Eggs are a complete protein, providing essential amino acids. This dish is a great way to fuel your body with essential nutrients and keep you feeling satisfied until your next meal.

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Baked Egg Stuffed Sweet Potatoes

Yields: 2 servings Prep time: 15 minutes Cook time: 40-45 minutes

Ingredients

• 2 large sweet potatoes

• 4 eggs

• Sea salt and pepper, for taste

• Parsley flakes, for garnish

• Optional toppings:

  • green onions

  • chives

  • salsa

  • avocado

  • hot sauce

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Directions

1. Preheat your oven to 400°F.

2. Wash and dry the sweet potatoes. Pierce them a few times with a fork.

3. Place the sweet potatoes on a baking sheet and roast for 40-45 minutes, or until tender.

4. Let the sweet potatoes cool slightly before cutting them in half lengthwise.

5. Carefully scoop out some of the sweet potato flesh, leaving a thick border around the skin.

6. Crack one egg into each sweet potato cavity. Season with salt and pepper.

7. Place the stuffed sweet potatoes back on the baking sheet and return to the oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

8. Top with your favorite allergy-friendly toppings, such as avocado, chives, salsa, or hot sauce.