Try This At Home: Sweet Potato Breakfast Boats
By: Lindsay Monal, HealthCorps Coordinator
We’ve all heard that breakfast is the most important meal of the day but many of my high school students struggle to find the time or motivation to eat something first thing in the morning. On a mission to inspire my cooking club to make breakfast a priority, we whipped up some nutritious sweet potatoes that put cereal and milk to shame. Try out this yummy recipe for yourself for breakfast or anytime of the day!
- 4 Sweet Potatoes
- 8 Eggs
- 1 Scallion
- 2 Bell Peppers
- ½ Cup Shredded Cheddar Cheese
- Salt and Pepper to taste
- Coconut Oil
- Preheat oven to 400℉
- Line a baking sheet with aluminum foil. Scrub the sweet potatoes, coat them with coconut oil and sprinkle them with salt. Poke some holes in each potato with a fork to help release steam.
- Bake sweet potatoes in the preheated oven for 1 hour or until soft on the inside
- While sweet potatoes bake, wash the scallions and peppers in warm water. Dice the peppers and finely slice the scallions for garnish.
- Once potatoes have baked and are cool enough to handle, cut each one in half lengthwise and carefully scoop out a portion for your egg to sit. (Food Saving Tip: You can mash up the sweet potato scraps and use them as a side dish for dinner!)
- Crack an egg into the sweet potato and top with peppers and scallions. Sprinkle cheese on top and add salt and pepper to taste.
- Return to oven for 10 minutes or until egg is cooked to your desired runny-ness
- Serve and enjoy!
To save time in the morning, you can bake the sweet potatoes the night before and add the egg when you wake up.