Baked Sweet Potato Breakfast Boats
These baked sweet potato breakfast boats turn two sweet potatoes into four warm, filling portions. Each half gets a little butter, cheese, diced ham and an egg before going back into the oven.
I like this recipe for using up the last bit of ham in the fridge. You can also bake the sweet potatoes ahead, which makes the final steps much quicker on a busy morning.
Why You’ll Love These Sweet Potato Breakfast Boats
Sweet potatoes, eggs and ham make a satisfying breakfast with ingredients you may already have. You can serve one half alongside fruit or toast, or give each person two halves for a bigger meal.
Ingredients You’ll Need
- Sweet potatoes: Choose two that are similar in size so they finish baking at about the same time.
- Eggs: You’ll need one for each sweet potato half.
- Diced ham: This is a handy way to use a small portion left from another meal.
- Shredded mozzarella: It melts around the ham and egg. Cheddar or Gouda also works.
- Butter: Mix a little into the soft sweet potato flesh.Olive oil and salt: Rub these on the potatoes before baking.
- Black pepper and fresh parsley: Add them just before serving.
How to Make Sweet Potato Breakfast Boats
Bake the sweet potatoes
Heat the oven to 350°F. Wash the sweet potatoes, pierce them several times with a fork, then rub them with the olive oil and some of the salt. Place them on a baking sheet and bake for about 45 minutes, until a fork slides easily into the centres.
Prepare the halves
Let the potatoes cool just enough to handle. Cut each one lengthwise. Gently mash some of the flesh inside each half with a fork, then divide the butter and remaining salt among them.
Add the fillings
Sprinkle the mozzarella over the four halves. Make a well in each centre and add the diced ham. Leave enough room for an egg. If the potatoes are small, scoop out a little flesh to make the wells deeper.
Add the eggs and bake again
Set the halves on the baking sheet so they sit level. Carefully crack one egg into each well. Return the pan to the oven for about 10 minutes, then check the eggs. Continue baking as needed until the whites are set and the yolks are cooked the way you like them.
Finish and serve
Add black pepper and chopped fresh parsley. Serve while warm.
Sarita’s Recipe Tips
📌Give the eggs room. Larger sweet potatoes are easier to fill. If an egg looks too big for its well, remove a little more sweet potato flesh before adding it.
📌Keep the halves steady. Nestle them close together on the baking sheet so they don’t tip and spill.
📌 Watch the eggs near the end. The original recipe calls for about 10 minutes, but egg size and the temperature of the potatoes can change the timing.
📌 Use the cheese you have. Mozzarella is in the original recipe, but a little leftover cheddar works well with ham, too.
Make Sweet Potato Breakfast Boats with Leftovers
Leftover diced ham is an easy fit here. If you have whole baked sweet potatoes from another meal, use those as well: cut them in half, warm them until the centres are hot, then add the butter, cheese, ham and eggs. Watch the eggs closely during the final bake.
If you scoop out extra sweet potato to make room for the eggs, save it for cinnamon sweet potato muffins or look through these leftover sweet potato recipes.
What to Serve with Them
One half makes a smaller breakfast with fruit or toast on the side. For a heartier breakfast or brunch, serve two halves per person. A few slices of tomato or some arugula are good fresh additions if you have them.
Storage and Reheating
These taste best straight from the oven, especially if you like a soft yolk. Keep leftovers in an airtight container in the fridge for up to two days, as the source recipe recommends. Reheat in a 350°F oven until hot throughout; the yolks will cook further as they warm.
Sweet Potato Breakfast Boats FAQs
A few small details can make these easier to assemble. Here’s what to know before you add the eggs.
Can I use leftover baked sweet potatoes?
Yes. Cut them in half, warm them until the centres are hot, then add the butter, cheese, ham and eggs. You can skip the first 45-minute bake.
How do I keep the eggs from spilling out?
Choose larger sweet potatoes and scoop out a little flesh to make a well in each half. Set the halves close together on the baking sheet so they sit level before you crack in the eggs.
Can I make these ahead?
You can bake the sweet potatoes ahead and keep them in the fridge for up to two days. Add the ham, cheese and eggs when you’re ready to serve so the eggs cook fresh.
More Breakfast and Leftover Ham Ideas
For another breakfast you can customize with small amounts of leftover ingredients, try these easy egg bites. If you have more ham to use, make cheesy ham and potato soup later in the week.
Baked Sweet Potato Breakfast Boats with Ham and Eggs
Ingredients
- 2 sweet potatoes
- 1/2 cup mozzarella cheese shredded
- 1/2 cup ham diced
- 1 tablespoon butter
- 4 eggs
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Black pepper to taste
- Freash parsley chopped (for garnish)
Instructions
- Wash the sweet potatoes and pierce with a fork. Rub them with olive oil and a
- pinch of salt.
- Bake in a preheated oven at 350°F for about 45 minutes, or until tender.
- Remove from the oven and cut each sweet potato in half lengthwise.
- Using a fork, gently mash the inside each half. Add a pinch of salt and butter,
- then mix until combined.
- Sprinkle some mozzarella cheese into each half. Create a small well in the
- center and add a few cubes of ham.
- Carefully crack one egg into each sweet potato half.
- Return the sweet potatoes to the oven and bake for about 10 minutes or until
- the egg whites are set.
- Remove from the oven and season with black pepper and garnish with fresh parsley.
Notes
Nutrition
