sweet potato egg boat

I love sweet potatoes.

I love eggs.

I love eggs on top of sweet potatoes.

And now I love eggs in sweet potatoes.

This is inspired by the lovely ladies over at Spoon Fork Bacon and their recipe for Baked Egg Boats.

One of my all time favorite lunches is baking a sweet potato then topping it with roasted mushrooms, sunny side up eggs, cheese, salt, and pepper.  It’s a little sweet, mostly savory, and incredibly filling.

I guess I’ve been on quite the potato kick lately.  Not sure why that is but I’m just going with it.  The skin becomes nice + crispy after being baked for over an hour and the potato is extra creamy.

The secret ingredient in this recipe may be a bit surprising.  I find that when adding milk or cream to eggs they can become a bit runny and not cook all the way through.  Instead, I decided to add cream cheese and loved the silky texture it created.

Print this!

Sweet Potato Egg Boats [yields 2 large potatoes, inspired by Baked Egg Boats]

• 2 large sweet potatoes [about 7-8” long and 3-4” diameter]
• 3 eggs
• 1/3c baby portabellas, diced
• 2Tchives, finely diced
• 2T cream cheese, room temp
• 1/4t salt
• black pepper

1. Preheat your oven to 400* and wash your potatoes.
2. Place on a pan [or right on the rack] in the middle of your oven for 35-40min, until about about 2/3 of the way cooked through.  Do not prick with a fork.
3. Whisk together the egg + cream cheese until smooth then whisk in the mushrooms, chives, salt, and pepper.
4. Remove from the oven and carefully carve out a bowl in the potato using a knife to make the cut and a spoon to scrape.  Try to make sure the hole you carve out is the about the same width from end to end.  Scoop slightly deeper on the thinner end.  This will help ensure the egg cooks evenly and doesn’t overflow.  Start about 1” from each end.  Remove about 3/4c of potato from each.  Reserve and/or cook the excess potato if you like.
5. Place potatoes on a baking sheet, sprinkle the carved potato with a pinch of salt, then pour in half of the egg mixture to each.
6. Bake for another 25-32min until the egg is set. 
7. Broil on the top rack for 1-3min until golden brown.

notes:  If your potato is smaller than the specified size above, adjust cook time if necessary.  You also may need more potatoes to fill with the mixture.  It’s best to carve out the potato with a spoon, not a fork, so the egg mixture doesn’t seep into the bottom half of the potato.  You can find typically chives in the herb section of your store.

I’m off today [Tuesday] to photograph something other than food.  Can’t wait to share!  Check my photo blog for a new update and more coming soon.

Ashley

Comments

[Jessica @ Chockohlawtay]

That is the greatest thing I have ever seen. I'm definitely going to make this for my sister when I visit her (like you, she ADORES sweet potato and has an obsession with eggs).
PS: I love how you sliced this, it looks strange but cool at the same time lol :)

Ashley--> I hope you both enjoy the meal!

[Jamie @ Don't Forget the Cinnamon]

This. is. awesome.

[Cait's Plate]

Oh my gosh that is just genius. You just took two of my favorite foods and combined them together! I definitely need to try this!!
Also - love the photo with the steam coming up from the dish!

Ashley--> Thanks Cait!!

[Katie @KatieDid]

ohhh perfection. I'll be trying this for an easy dinner soon. I typically microwave sweet potatoes and top them with fried eggs when I want an easy breakfast, lunch, or dinner. I probably eat that meal 3-4 times a week in fact. But this just brings it to the next level.

[Nadiya @ Milk and Honey]

That looks delightful! Love the addition of the cream cheese :P Such a quick recipe too ^^

[Heather Eats Almond Butter]

You've been reading my mind with these last two recipes. Love sweet potatoes, eggs, and cream cheese. This one is a match made in heaven!

Ashley--> Wait til you see what's on tabs for tomorrow! A very HEAB-like dessert!

[Rachel @ Eat, Learn, Discover!]

You have taken two of my favorite foods as well and made them even more fantastic! I cannot wait to try this out myself :-)

[Angela @ The Last Few Pounds]

yum!! that looks delicious!!!!

[Rachel]

These look fabulous! I LOVE sweet potatoes, and eggs also! I never thought of using a potato (of any kind) as a vessel for a meal--but this would be a delicious post-workout meal!

[Laura]

These look delicious! I'm wondering how you think they would taste as leftovers? I'm a single lady and like to cook once, eat twice as this recipe allows!

Ashley--> I think it could work, but I wouldn't reheat it in the microwave. Slice the potato into about 1 1/2 - 2" thick slices and let it cool completely. Wrap and put in the fridge. When you're ready to eat, heat them face down in a pan over medium for 3-5min per side, or until heated through. [use a little oil in the pan to prevent sticking] That will work the best! Re-baking or microwaving will cause everything to become too soft.

[Lauren @ Oatmeal after Spinning]

I am a huge fan of eggs and sweet potatoes too (like everyone else I'm sure!). I had a sweet potato with dinner last night, have one with lunch today, and will probably have another with dinner tonight. In my defense, today's lunch includes a Japanese, and I'll have a garnet with dinner. :)

[Andrea]

This is so creative, I love this recipe! Your photos in this post are amazing too, by the way. And oh! A 7-8 foot long sweet potato is pretty big ;) Have a wonderful day Ashley :)

Ashley--> Hahaha, just fixed that! Thanks!!

[Casey @ Insatiably Healthy]

I've bee eating sweet potatoes after my harder workouts and nothing is more comforting. Love the egg mixture inside though. It makes it more of a meal than just a large snack. Such a vitamin packed meal indeed

[Heather]

this sounds so amazing...and i love that i can finally eat a full sweet potato now! (couldn't before with the gestational diabetes)!!!

Ashley--> Enjoy!!

[jessica @ how sweet]

are you even serious with that picture with the steam!? omg. amazing. also, i have literally eaten that lunch you made me probably 8 times by now. so good. and this is like that, but on crack. OMG.

Ashley--> I'm so proud! ;)

[Ana]

This looks and sounds amazing, I want to make it tonight! I love eggs and sweet potatoes too!
Ana

[Kelsey]

This recipe is so national geographic!

[Brittany @ Delights and Delectables]

This looks amazing!! I'm going to make this for my hubby this weekend! Can't wait to meet you at Blend!

Ashley--> I'm looking forward to it as well!

[Carrie]

What an awesome recipe. I'm right there with you - I love sweet potatoes and I love eggs....I eat both of them really frequently. Thanks for the idea!

[Pure2raw Twins]

just realized your feed was not coming through, have updated our google reader and now you are back! yay!!! and now we have to catch up on what we missed!!!

Ashley--> So glad you found me again!

[Balancing Sylvia]

Roasted sweet potatoes and eggs are my favorite breakfast of all time. The ease of transport for this meal just made it jump to the top of my "must make for lunches" list. Thanks for the ingenious meal chica!

[Kerry]

Sweet potatoes and eggs are two of my very favorite foods. I eat them together a lot, but never like this! I usually just top a baked sweet potto with a fried egg, and it's delicious, but this looks even better! I can't wait to try it!

[Alessandra]

Hey! This looks so fantastic! Is there a substitute for the cream cheese? Would plain yogurt do or would that just not work? Thanks!

Ashley--> I would sub whole milk ricotta or whole milk cottage cheese [drained of excess liquid]. I think yogurt may be too runny. Hope this helps!

[Ashlae | oh, ladycakes]

This looks so delicious - and filling! I've tried eating eggs on several occasions, but they always upset my stomach. Maybe I should start out with one at a time.. instead of four :) Hopefully pairing them with something starchy will help with digestion!

Gorgeous photos, as always :)

[Monique @ Ambitious Kitchen]

I'm not kidding when I tell you that I eat sweet potatoes and eggs nearly every day. I love this recipe! Yum.

Ashley--> I think we would be the best of friends. :)

[Liz (formerly VeggieGirl)]

This recipe is AMAZING.

[Jenny]

I second what Liz said! I made this recipe yesterday. I had leftover cream in my fridge from making ice cream, so this was the perfect chance to use it up. I've been holding off on making this since I first spotted it on your blog a year ago (well, almost a year ago!) since... it looks like such a hassle! But after the first bite... Well, let's just say, it's more than worth it. The sweet potato WAS, as you wrote, super creamy, and the egg was perfectly cooked and extra delicious with the addition of cream.
D-E-F-I-N-I-T-E-L-Y making this again. Currently using the leftover sweet potato flesh to make your triple chocolate quick bread!
Thanks Ashley!!

[Ashley]

@Jenny - Happy to hear it was so enjoyed! Thanks for the feedback and enjoy that bread! :)