Why You’ll Love This Breakfast Sweet Potato Boats
- They’re a complete meal in one neat package. No need to juggle multiple pans or plates. Your protein, veggie, and healthy carb are all cozied up together, making for a satisfying and balanced start to the day.
- The make-ahead potential is a game-changer. You can bake the sweet potatoes up to three days in advance. When you’re ready, just reheat, add your toppings, and bake for a few more minutes. It turns a seemingly elaborate breakfast into a quick weekday possibility.
- Endless customization is the name of the game. Whether you’re vegetarian, love a spicy kick, or are cleaning out the fridge, these boats are your canvas. The basic formula is foolproof, so you can get creative every single time.
- They are naturally sweet and savory. The inherent sweetness of the potato caramelizes beautifully in the oven, creating a fantastic contrast with salty, savory toppings like cheese, bacon, or even a drizzle of hot sauce. It’s a flavor party in every bite.
Ingredients & Tools
- 2 medium sweet potatoes, similar in size for even cooking
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon fine sea salt, plus more for seasoning
- ¼ teaspoon black pepper
- 4 slices bacon, cooked and crumbled (or sub 1 ripe avocado, sliced)
- 4 large eggs
- ½ cup shredded sharp cheddar or Monterey Jack cheese
- 2 tablespoons chopped fresh chives or green onions
- Optional for serving: hot sauce, sour cream, or Greek yogurt
Tools: A baking sheet, parchment paper or aluminum foil, a sharp knife, a spoon for scooping.
The ingredients here are simple, but quality matters. Using similarly sized potatoes ensures they cook at the same rate. And don’t skip the oil and salt on the skin—it makes it wonderfully edible and slightly crispy. The cheese and bacon provide that salty, umami punch that plays so nicely with the potato’s sweetness.
Serves: 2 | Prep Time: 10 minutes | Cook Time: 50-60 minutes | Total Time: about 1 hour
Before You Start: Tips & Ingredient Notes
- Pick the right potatoes. Look for sweet potatoes that are oblong and relatively uniform in thickness, rather than super round or bulbous. This shape creates a more stable “boat” that can hold your egg without it spilling over the sides.
- To poke or not to poke? I always poke the potatoes a few times with a fork. It allows steam to escape during baking, preventing them from potentially bursting in your oven—a little step for a lot of peace of mind.
- Don’t skimp on the oil. Rubbing the skins with oil isn’t just for show. It helps conduct heat, leading to a tender interior and a skin that’s delicious to eat, with a texture almost like a soft potato chip.
- Consider your egg size. Large eggs are perfect for this. If you only have extra-large or jumbo, you might have a little overflow, which is totally fine—it just makes for extra crispy edges! The goal is that glorious runny yolk.
How to Make Breakfast Sweet Potato Boats
Step 1: First, heat your oven to 400°F (200°C). While it’s warming up, give your sweet potatoes a good scrub under running water to remove any dirt—you’ll be eating the skin, so this is important. Pat them completely dry with a kitchen towel. Then, use a fork to prick each potato about 4-5 times all over. This is our steam-release safety system.
Step 2: Now, rub each potato all over with the olive oil. You want a thin, even coating. Then, sprinkle them generously with the sea salt and pepper. This simple step seasons the skin and makes it incredibly tasty. Place the potatoes directly on a baking sheet lined with parchment paper—no need for a rack here.
Step 3: Bake the potatoes for 40-50 minutes. You’ll know they’re ready when you can easily pierce the thickest part with a knife or fork; there should be no resistance. The skins will look a little wrinkled and slightly crispy. Carefully remove the baking sheet from the oven—but leave the oven on!—and let the potatoes cool just enough so you can handle them, about 10 minutes.
Step 4: This is the fun part: building the boats. Slice each potato in half lengthwise. Gently use a spoon to scoop out some of the flesh from the center of each half, creating a well or a trench big enough to hold an egg. You don’t need to go too deep—just enough to create a barrier. You can mash this scooped-out flesh and mix it back in, or save it for another use like hash browns.
Step 5: Arrange the potato halves back on the baking sheet. First, sprinkle a little cheese into the bottom of each well—this creates a delicious barrier that can help prevent the egg from seeping down. Then, crack one egg carefully into each potato boat. Season the egg with a pinch more salt and pepper.
Step 6: Now, top with the remaining cheese and the crumbled bacon (or avocado slices if you’re going that route). Pop the baking sheet back into the hot oven for 10-15 minutes. You’re looking for the egg whites to be fully set, but the yolks should still be jiggly for that perfect runny center. Keep a close eye on them after the 10-minute mark.
Step 7: Once out of the oven, let them rest for just a minute or two—they’re piping hot! Then, garnish with the fresh chives or green onions. Serve immediately right on the baking sheet or on plates, with your favorite hot sauce or a dollop of cool sour cream on the side.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice cuts through the richness of the potato and egg beautifully, adding a fresh, crisp element to the meal.
- Sautéed garlicky mushrooms or spinach — If you want to add even more veggies, a side of savory mushrooms or wilted greens cooked with a little garlic complements the sweet potato base wonderfully and feels very gourmet.
Drinks
- A sharp, fresh grapefruit juice — The bitterness and acidity of grapefruit juice are a fantastic palate cleanser that contrasts with the sweet and savory notes of the dish, making each bite taste new again.
- A hot cup of strong coffee — It’s a classic for a reason. The robust flavor of coffee stands up to the hearty breakfast and provides that essential morning wake-up call we all sometimes need.
Something Sweet
- A handful of fresh berries — After a rich and savory meal, a few sweet, juicy berries like raspberries or blueberries are a light and refreshing way to end your breakfast on a bright note without feeling too heavy.
- A square of dark chocolate — Honestly, a little piece of high-quality dark chocolate with your last sip of coffee is a surprisingly perfect, slightly indulgent finish that feels like a real treat.
Top Mistakes to Avoid
- Mistake: Not letting the potatoes cool before handling. If you try to scoop them out right out of the oven, you’ll burn your hands and the potato flesh might just fall apart. That 10-minute rest is crucial for structure and safety.
- Mistake: Scooping out too much flesh. You just need to create a little bowl, not excavate the entire potato. If the walls are too thin, they might not hold the egg and could collapse. Leave a good half-inch border all around.
- Mistake: Overbaking after adding the egg. This is the most common pitfall. We want a runny yolk! Set a timer for 10 minutes and then check every minute. The eggs will continue to cook a bit from residual heat after you take them out.
- Mistake: Skipping the initial bake. Trying to shortcut by microwaving the potatoes first often leads to a soggy skin and unevenly cooked interior. The slow oven bake is what gives us that perfect texture contrast.
Expert Tips
- Tip: Bake a big batch of potatoes on Sunday. Cooked and cooled sweet potatoes will keep in an airtight container in the fridge for 3-4 days. This turns a weekend recipe into a speedy weekday breakfast—just reheat for 10 minutes before adding your egg and finishing the bake.
- Tip: Get creative with your “boat” fillings. Think of this as a formula. Try black beans, corn, and salsa with a sprinkle of cotija cheese for a Mexican twist. Or go Mediterranean with feta, olives, and spinach. The possibilities are truly endless.
- Tip: For a creamier texture, mash the insides. After scooping out a little well, you can take a fork and gently mash the remaining flesh right in the skin before adding the egg. This creates an ultra-creamy, almost mashed-potato-like base.
- Tip: Use a muffin tin for stability. If your potato halves are a bit wobbly on the baking sheet, place them in the cups of a muffin tin! This holds them perfectly upright and prevents any egg from spilling out during the final bake.
FAQs
Can I make these vegetarian?
Absolutely! These are incredibly easy to adapt. Simply skip the bacon. You can add sautéed mushrooms, black beans, corn, or even some chopped sun-dried tomatoes for a savory, meaty flavor. A drizzle of tahini or a sprinkle of “everything bagel” seasoning at the end is also a fantastic vegetarian topping.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheating is a bit tricky because you don’t want to overcook the egg yolk. Your best bet is to reheat gently in a toaster oven or a conventional oven at 350°F until warm. The microwave will make the egg rubbery very quickly, so I’d avoid it if you can.
My egg white is still a bit runny. What should I do?
No worries! If the whites are still translucent after the suggested bake time, but the yolk is done to your liking, you can try a little trick: add a teaspoon of water to the hot baking sheet next to the potatoes and cover the whole pan loosely with aluminum foil for 1-2 minutes. The steam will gently set the remaining white without cooking the yolk further.
Can I use a different type of potato?
You can, but the result will be different. Regular russet potatoes are less sweet and more starchy. They work well for a savory version, but you may need to add a bit more seasoning. The cooking time might also vary slightly. Sweet potatoes really make the dish special with their natural sweetness.
What if I don’t like runny yolks?
You have full control! If you prefer a fully set yolk, just bake the boats for a few minutes longer, maybe 15-18 minutes total. You can poke the yolk gently with a knife to check its firmness. It will still be delicious, promise.
Breakfast Sweet Potato Boats
Breakfast sweet potato boats are your new weekend hero! A savory, wholesome meal with a runny egg, crispy bacon, and cheese baked in a sweet potato. Easy, make-ahead, and totally delicious.
Ingredients
Ingredients
-
2 medium sweet potatoes (similar in size for even cooking)
-
1 tablespoon olive oil or avocado oil
-
½ teaspoon fine sea salt (plus more for seasoning)
-
¼ teaspoon black pepper
-
4 slices bacon (cooked and crumbled (or sub 1 ripe avocado, sliced))
-
4 large eggs
-
½ cup shredded sharp cheddar or Monterey Jack cheese
-
2 tablespoons chopped fresh chives or green onions
-
hot sauce, sour cream, or Greek yogurt (Optional for serving)
Instructions
-
First, heat your oven to 400°F (200°C). While it's warming up, give your sweet potatoes a good scrub under running water to remove any dirt—you'll be eating the skin, so this is important. Pat them completely dry with a kitchen towel. Then, use a fork to prick each potato about 4-5 times all over. This is our steam-release safety system.01
-
Now, rub each potato all over with the olive oil. You want a thin, even coating. Then, sprinkle them generously with the sea salt and pepper. This simple step seasons the skin and makes it incredibly tasty. Place the potatoes directly on a baking sheet lined with parchment paper—no need for a rack here.02
-
Bake the potatoes for 40-50 minutes. You'll know they're ready when you can easily pierce the thickest part with a knife or fork; there should be no resistance. The skins will look a little wrinkled and slightly crispy. Carefully remove the baking sheet from the oven—but leave the oven on!—and let the potatoes cool just enough so you can handle them, about 10 minutes.03
-
This is the fun part: building the boats. Slice each potato in half lengthwise. Gently use a spoon to scoop out some of the flesh from the center of each half, creating a well or a trench big enough to hold an egg. You don't need to go too deep—just enough to create a barrier. You can mash this scooped-out flesh and mix it back in, or save it for another use like hash browns.04
-
Arrange the potato halves back on the baking sheet. First, sprinkle a little cheese into the bottom of each well—this creates a delicious barrier that can help prevent the egg from seeping down. Then, crack one egg carefully into each potato boat. Season the egg with a pinch more salt and pepper.05
-
Now, top with the remaining cheese and the crumbled bacon (or avocado slices if you're going that route). Pop the baking sheet back into the hot oven for 10-15 minutes. You're looking for the egg whites to be fully set, but the yolks should still be jiggly for that perfect runny center. Keep a close eye on them after the 10-minute mark.06
-
Once out of the oven, let them rest for just a minute or two—they're piping hot! Then, garnish with the fresh chives or green onions. Serve immediately right on the baking sheet or on plates, with your favorite hot sauce or a dollop of cool sour cream on the side.07
