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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Three Twice Baked Sweet Potatoes with Bacon and Eggs set on a wooden platter and sprinkled with chopped chives

The Twice Baked Sweet Potato!

Baked sweet potatoes, with melted pasture butter or ghee, topped with bacon and eggs…it doesn’t get any better than this!

A close up of a single Twice Baked Sweet Potato with Bacon and Eggs on a wood platter

It’s Easy as 1,2,3…4

  1. Bake potatoes.
  2. Cut in half and use a knife to cuts slits into the potato halves.
  3. Add butter (or ghee) and use a fork to mash, use the back of a spoon to create a nice crater.
  4. 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!

A demonstration of how to cut, and fill Twice Baked Sweet Potatoes with Bacon and Eggs

Et Voila!

A delicious, beautiful, easy meal that is Whole30 and Paleo compliant!

Need More Sweet Potato Recipes?

Try my Sweet Potato Wedges with Chipotle Dipping Sauce, Sweet Potato Fritters, or Sweet Potato “Rice”!

Three Twice Baked Sweet Potatoes with Bacon and Eggs on a wooden platter set on a  white cloth

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.

4 from 1 vote
Twice Baked Sweet Potatoes with Bacon and Eggs
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

An easy meal for any time! It is important to use large sweet potatoes and small eggs or the eggs won't fit!

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe, easy lunch recipe
Author: Linda Spiker
  • 2 large sweet potatoes
  • butter or ghee
  • sea salt
  • 4 slices bacon, cooked and chopped
  • 4 small eggs
  • freshly ground pepper
  • chives
  1. Preheat oven to 400 degrees.
  2. Place foil in bottom of oven to catch potato drippings.
  3. Pierce potatoes with a fork.
  4. Use a paper towel to LIGHTLY coat skin of each potato with butter or olive oil.
  5. Sprinkle with salt and pepper.
  6. Place potatoes on oven rack and bake for 50-60 minutes or until a fork goes in easily.
  7. While potatoes bake, cook bacon, set on paper towels to drain, chop.
  8. Slice chives.
  9. Remove potatoes from oven and place on a parchment paper covered cookie sheet.
  10. Carefully cut in half lengthwise. Use your knife to make slits in the center of each half.
  11. Add as much butter/ghee 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.
  12. Gently crack an egg into each potato half.
  13. Place back in the oven for 10 minutes. Whites should be solid, yolks soft.
  14. Remove from oven. Sprinkle with sea salt, pepper, the rest of the bacon and chives. Serve.


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