Sweet Potato Breakfast with an Egg Baked Right Inside

bowl of turkey teriyaki vegetables and rice on a counter and then a close up of ground turkey teriyaki rice bowl

Meet my new favorite way to eat eggs: tucked inside a golden roasted sweet potato.

But not just any sweet potato. The viral sweet potato halves that I use in my street corn beef taco bowls to get them caramelized and crispy. Slicing them in half and roasting them face down maximizes the surface area for caramelization.

It’s not secret I love a high-protein breakfast, so I tried to sneak some extra egg whites into each one the first time I tested this. Unfortunately, the whites wouldn’t set, and they spilled all over the pan. If you’re a super high-protein girly, add a scoop of cottage cheese on the side!

This recipe serves 4 comfortably, or you can stretch it to 8 for hosting a brunch if you pair it with an everything bagel casserole or pillowy soft cinnamon rolls.

Love eggs for breakfast? Try my grated egg avocado toast or breakfast smash tacos next!

Baked breakfast sweet potato skins topped with eggs, melted cheese, bacon bits, and halved cherry tomatoes on an oval platter.

Ingredients You’ll Need

Exact ingredient amounts are listed in the recipe card below.

Ingredients for a recipe arranged on a counter: halved sweet potatoes on a wooden board, bacon in a bowl, eggs in a carton, and small bowls of shredded cheddar, chopped chives, salt, garlic powder, and cherry tomatoes.

Sweet potatoes: Grab medium to large ones. Size matters here, because bigger potatoes need more time in the oven.
Avocado oil spray: It gives the cut sides and skins an even coat without making them greasy.
Garlic powder and kosher salt: A simple seasoning that makes the sweet potatoes taste savory.
Eggs: Large eggs, one for each sweet potato half.
Cheddar cheese: A little sprinkle over each egg gets melty and golden.

How to Make Breakfast Sweet Potatoes

Seven roasted sweet potatoes on a baking sheet.

Step 1. Roast the sweet potatoes: Season the cut sides, flip them cut-side down on a sheet pan, and roast until they’re fork-tender and deeply golden around the edges. That caramelized edge is where all the flavor is!

Six roasted sweet potato halves with scooped-out centers on a metal baking sheet, one being fluffed with a fork.

Step 2. Make a well: Flip them cut-side up and use a fork to gently mash the center of each half into a deep little nest.

Baked sweet potato halves topped with a cracked egg and shredded cheddar cheese on a baking sheet.

Step 3. Add the egg and cheese: Crack an egg into each well and sprinkle the cheddar right over the top. Don’t worry if a few look like they’re about to spill over.

Six baked sweet potato halves topped with melted cheese and a fried egg on a baking sheet.

Step 4. Bake until set: Slide the pan back into the oven until the cheese is melty and golden and the egg whites turn opaque. Prep your toppings while they bake so everything hits the table hot.

How to Get the Egg Just Right

Runny yolk: Give them a few more minutes in the oven.

A little overflow is okay: Even with one egg, some might spill over the side of the sweet potato. A few of mine did, and they cooked up just as well. No stress!

Prefer your eggs from the stovetop? Roast the sweet potatoes, then top them with my over medium eggs.

Best Toppings for Breakfast Sweet Potatoes

My favorite combo is: crispy bacon, chopped tomato and chives. Salty, fresh, and so good with the sweet potato. If you love bacon, try my sweet and spicy twisted bacon.

Sliced avocado and fresh parsley are great too. Set everything out like a little toppings bar and let everyone build their own!

Baked potato skins topped with melted cheese, fried eggs, bacon bits, and halved cherry tomatoes, with a fork lifting a piece from the center.

More Easy Breakfast Ideas

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