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
  • 1/3 cup baby portabellas, diced
  • 2 Tablespoons chives, finely diced
  • 2 Tablespoons cream cheese, room temp
  • 1/4 teaspoon 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.