The only thing better than baked sweet potatoes are Twice Baked Sweet Potatoes with Bacon and Eggs! Twice Baked Sweet Potatoes make the perfect breakfast, lunch or casual dinner.
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Baked sweet potatoes, with melted pasture butter, topped with bacon and eggs…it doesn’t get any better or easier than this!
It’s Easy as 1,2,3…4
- Bake potatoes.
- Cut in half and use a knife to cuts slits into the potato halves.
- Add butter and use a fork to mash, use the back of a spoon to create a nice crater.
- Sprinkle with cooked bacon and then carefully crack an egg into the crater you created in each potato half, and place back in the oven for a few minutes!
Voila! A delicious, beautiful, easy meal!
The Recipe: Baked Sweet Potatoes with Bacon and Eggs
Tips and what you will need: (Affiliate links via Amazon) Use LARGE sweet potatoes and SMALL eggs or the eggs will spill over sides. You will need a cookie sheet and parchment paper. I love Maldons Flaked Sea Salt. I buy the tub (it’s a money saver!) My wooden serving board can be found here.
- 2 large sweet potatoes
- clarified butter, ghee or butter
- sea salt
- 4 slices bacon, cooked and chopped
- 4 small eggs
- Preheat oven to 400 degrees.
- Place foil in bottom of oven to catch potato drippings.
- Pierce potatoes with a fork.
- Use a paper towel to LIGHTLY coat skin of each potato with butter.
- Sprinkle with salt and pepper.
- Place potatoes on oven rack and bake for 50-60 minutes or until a fork goes in easily.
- While potatoes bake, cook bacon, set on paper towels to drain, chop.
- Slice chives.
- Remove potatoes from oven and place on a parchment paper covered cookie sheet.
- Place potatoes on parchment and carefully cut in half lengthwise. Use your knife to make slits in the flesh of the potatoes.
- Add as much butter as you like and mash with a fork. Use the back of a spoon to create a crater in each potato, sprinkle with half of the bacon.
- Gently crack an egg into each potato half.
- Place back in the oven for 10 minutes. Whites should be solid, yolks soft.
- Remove from oven. Sprinkle with sea salt, pepper, the rest of the bacon and chives. Serve.
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