Bacon and Egg Stuffed Sweet Potato

    1 hour 15 minutes

    This bacon and egg stuffed sweet potato is a perfect brunch item that will surely impress your guests but it's easy to make and so delicious.

    2 people made this

    Serves: 2 

    • 1 (400g) sweet potato (kumara)
    • 2 rashers streaky bacon, rind removed
    • 2 eggs, separated
    • sea salt to taste
    • freshly ground black pepper to taste
    • garlic powder to taste
    • 1 sprig fresh rosemary leaves
    • 1 dash sriracha sauce

    Preparation:10min  ›  Cook:1hour5min  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C. Wrap the sweet potato with aluminum foil.
    2. Bake in the oven about 45 minutes or until just tender. Remove foil.
    3. Slice the sweet potato in half and scoop out part of the inside to make a hole for the egg and bacon. Wrap raw slice of bacon around the inside hole of each sweet potato half. Pour egg whites into the holes and place on a small baking tray.
    4. Bake in the oven about 10 minutes or until egg whites start to set.
    5. Remove sweet potatoes from the oven and add the egg yolks on top. Bake for 10-12 minutes or until the egg white are cooked through and yolk is starting to set. Season with sea salt, pepper, garlic powder, rosemary leaves. Serve drizzled with the sriracha sauce.

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