Let Me Tell You About These Sweet Potato Bacon Egg Boats
You know, some recipes just sort of appear in your life and instantly become the hero at family brunch (or dinner… or whenever the heck you’re hungry, really). That’s totally the situation here. The first time I made these sweet potato bacon egg boats, it was one of those chilly Saturdays—my son came barreling down the stairs still wrapped in his blanket like a cinnamon roll. He peeked into the kitchen and asked, “Mom, is that a boat?”—and honestly, ever since, the name stuck. I love any dish that draws a crowd before it even leaves the oven. Also, one time I dropped an entire tray of these on the floor (tile + eggs = not fun), so now I keep a pretty close eye on my balance when I carry the pan… Pro tip: double up on slippers with good grip!
Why I Keep Making These (And You Probably Will Too)
I make these when I’m honestly too tired to do anything fancy, but don’t want to serve “plain eggs again, seriously Mom?” My family goes bananas for the crispy bacon edges (sometimes I use ham when I run out of bacon, apologies to the bacon purists). The best part? You can prep it ahead, or not, and it’s still awesome. There’s this one time I used feta instead of cheddar—my daughter didn’t speak to me for like an hour, but, hey, we all survived. And, if you’ve ever burned your knuckles scooping out a sweet potato, just know you’re in good company here. I’ve done it more times than I’d like to admit.
What Goes Into My Sweet Potato Bacon Egg Boats
- 2 big-ish sweet potatoes (I’ve used small ones and just make mini boats. My neighbor swears by garnet yams, but honestly, anything works)
- 4 eggs (sometimes 3 if my aim is off when cracking, just adjust as you go)
- 4-6 strips of bacon (thick-cut is great but I will not judge if you use turkey bacon; I’ve even tried pancetta once)
- ½ cup shredded cheddar (or whatever cheese you like—Monterey Jack melts super creamy, “cheez” slices in a pinch if you’re desperate)
- 2 tablespoons chopped chives (or green onions, or skip it altogether when you can’t be bothered)
- Salt and pepper (you know, just shake it till it feels right)
- Optional: a sprinkle of smoked paprika, a dash of hot sauce—whatever floats your boat (see what I did there?)
Let’s Get Cooking (No Captain’s Hat Needed)
- Crank your oven to 400°F—sometimes I forget preheating, honestly, and it all works out. Stab those sweet potatoes a few times with a fork (don’t take out your bad day on them, though) and put them right on the rack for about 45-50 minutes. They should feel squishy but not like molten lava; if in doubt poke them.
- While they’re roasting away, fry up your bacon in a skillet. I use medium heat so my smoke alarm stays quiet. Drain on paper towels—if you snack a slice at this point, you’re normal.
- Once the sweet potatoes have cooled down enough to touch (burnt fingerprints are not fun), slice them in half lengthwise. Scoop out most, but not all, of the inside with a spoon. Leave about 1/4-inch border, otherwise it’ll collapse and then you’ll have sweet potato bacon egg… pile.
- Mix some of the scooped-out sweet potato (maybe half, I just eyeball it) with most of your cheese, crumbled bacon, chives, salt and pepper in a bowl. Don’t worry if it looks a bit lumpy.
- Spoon that mixture right back into your sweet potato skins. Then, make a little nest in the middle for each egg. I’ve messed up plenty and the egg sometimes runs out the side—it’s no biggie, just scoop it all up later.
- Crack an egg in each boat. Top with a little more cheese, maybe dash of paprika if you feel fancy. Back into the oven for 12-15 minutes. I set a timer, but honestly, I wander back when I smell ‘em.
- The yolks should be wobbly but not runny (unless you like it runny, then just go for less time). Let ‘em cool a few minutes—tempting as they are. This is where I usually sneak a taste.
Notes from Someone Who’s Definitely Burned a Few
- If you scoop all the sweet potato out, the skin kinda just collapses. Little boats are fine, but falling apart is less than ideal.
- I used to add milk or cream to the filling. Turns out, I don’t think it’s necessary. Feels a bit lighter (and less messy) without it.
- Try to cool the bacon a bit before mixing—it stays crisper that way. Or don’t, it’s all good either way.
How I’ve Played Around with This Recipe (The Good and the Not-So-Good)
- Mushrooms are great mixed into the filling, if you sauté them first. Cold mushrooms are… kinda weird.
- Spinach in the bottom of the boat makes me feel healthy (but it turns a bit soggy if you lay it on too thick… fair warning).
- I tried making a vegan version once with tofu and vegan cheese—honestly, tasted fine, but the texture was a little off for me. Maybe you’ll do better!
Stuff You Need (Or What You Can Get Away With Not Owning)
- A good knife—I love my big old chef’s knife, but a steak knife’ll do if you’re careful
- Baking sheet (parchment paper recommended, but I’ve used foil before and survived)
- Medium frying pan for bacon. Or you can bake bacon in the oven if that’s your style.
- Bowl and spoon (any robust mug will do for mixing if dishes are running low, trust me)
How to Store Leftovers (Not That You’ll Have Any)
I toss leftovers in a sealed container and pop in the fridge—good for, I don’t know, two days max? But honestly, in my house it never lasts more than a day! I reheat in the toaster oven to keep the edges crispy. The microwave works if you’re super hungry, but the boats get a bit soft.
Serving These Up (And How I Like Mine)
I serve these with some chopped avocado and a mess of salsa. On a snowy Sunday, we pile ’em high with sour cream and eat them by the fire. My odd uncle puts ketchup on his—I don’t judge, but, really?
What I’ve Learned Along the Way (So You Don’t Make My Mistakes)
- I once tried rushing the sweet potato baking step and just microwaved them. They got weirdly rubbery. Not a fan—give them the time they deserve in the oven.
- If you overstuff, the egg just leaks out all over. Actually, I find it works better if you use less filling than you think you’ll need.
- Don’t walk away during the final bake. I did once, got distracted by a squirrel outside—the eggs went from lovely to concrete. Sad day.
Questions I’ve Actually Gotten (and a Few I Wish I Had)
- Can I make these ahead? You can, and I do sometimes—assemble the boats the night before and stick in the fridge, but crack the eggs in right before baking. Otherwise, the eggs get a bit… textury, I guess.
- What’s the best cheese? Honestly, whatever’s hanging out in your fridge. Even a rogue slice of Swiss gave solid results.
- Can you freeze them? Well, I tried—didn’t love the mushy reheat. Maybe if you freeze before adding the egg, but I haven’t cracked the code yet (pun fully intended).
- Sweet potatoes or yams—does it matter? Not really; if it’s orange and potato-shaped, you’ll be set.
- Is there a vegetarian version? Of course—swap the bacon for roasted mushrooms or just skip it. Tastes brilliant either way.
- My egg ran out the side—what gives? No worries; happens to the best of us. Just tuck up the edges and scoop the cooked bits right back in.
There you go—probably more than you ever wanted to know about sweet potato bacon egg boats, but hey, when you find a crowd-pleaser, you tend to get a bit chatty. Try it, tweak it, enjoy the chaos, and let me know if your kitchen smells as good as mine usually does by the end.
Ingredients
- 2 large sweet potatoes
- 4 slices bacon
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon olive oil
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with nonstick cooking spray.
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2Wash and dry the sweet potatoes, then cut them in half lengthwise. Brush each half with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet.
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3Roast the sweet potatoes for 25-30 minutes, or until tender. While the sweet potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain and chop the bacon.
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4Once the sweet potatoes are cool enough to handle, gently scoop out some of the flesh from each half to create a boat, leaving a thin border.
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5Sprinkle chopped bacon and half of the cheese into the sweet potato boats. Carefully crack an egg into each boat. Top with the remaining cheese and season with additional salt and pepper if desired.
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6Return the filled sweet potatoes to the oven and bake for 12-15 minutes, or until eggs are cooked to your preference. Garnish with chopped chives and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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