These easy baked egg stuffed sweet potatoes are a perfect choice for those nights where you don’t have a lot of time or energy to put into cooking. Gluten-free and vegetarian, they make a healthy and balanced meal with minimal hands-on time and no cleanup!
Contrary to what you might assume from the types of recipes I post here on Spoons, I do eat more than just sweets and snack foods. That’s not to say that there aren’t days where I end up eating sweeter breakfast-type meals all day, but I do make an effort to get those veggies and proteins in too. I mean, I love my veggies and all, but sometimes a girl’s just not in the mood, ya know?
Dinners can be especially difficult, and despite starting the day with the best intentions, there are still plenty of nights where I’ll sit down to big bowl of cereal or a chocolate green smoothie. But that’s life. Whether it’s because you’re tired, hungry, lazy, only cooking for yourself, or all of the above, sometimes those perfect meals you planned out in your head don’t end up materializing.
And that’s okay. I know it’s tempting to want to beat yourself up over a day of less-than-stellar eats, but guilt is never a good motivator, nor is it something that should be associated with food.
Instead, focus on the big picture (because that’s what really matters), accept that you can’t be on top of your game in every aspect of your life every.single.day, and arm yourself with a handful of healthy, quick, and easy recipes that you can turn to in case of [foodie] emergencies.
Oh, and did I mention that this recipe for baked egg stuffed sweet potatoes just so happens to be healthy, quick, and easy (hint, hint; nudge, nudge). I mean, the initial step of roasting the sweet potatoes takes a little bit of time, but I like to roast a whole bunch at once and keep them in the fridge so that they’re ready to go when I need them. That way, all I need to do when it’s time to eat is slice, scoop, crack, and bake… which might sound like a lot, but actually only takes about 5 minutes of hands-on time and requires no cleanup.
And the best part is that you end up with a healthy meal that gives you a nice balance of carbs, proteins, and fats, and tastes absolutely delicious. You can enjoy it as is, or add different toppings to switch things up and keep yourself from getting bored. Might I suggest avocado and salsa? Or green onions, shredded cheese, and ketchup/sriracha? Or even just a drizzle of maple syrup? No matter which way you choose to go, you really can’t go wrong with this vegetarian and gluten-free meal option!
- 2 large sweet potatoes
- 4 large eggs
- salt and pepper, to taste
- optional toppings such as: shredded cheese, green onions, chives, salsa, avocado, ketchup, etc.
- Preheat oven to 400F. Wash and dry your sweet potatoes, and prick them all over with a fork before placing them onto a parchment-lined baking sheet and baking for 1 hour, or until soft and tender. Remove from oven and let stand for about 10 minutes, or until cool enough to handle.*
- Slice each sweet potato in half lengthwise and use a spoon to scoop out the flesh, leaving about a half-inch border around the skin intact. Transfer flesh to a bowl and save for future use.
- Reduce oven heat to 350F.
- Crack 1 egg into each sweet potato half. Season with salt, pepper, and shredded cheese (if desired). Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, until white has set. If you like your yolks runnier, start watching them at 12 minutes and remove when desired level of doneness is reached.
- Serve immediately with toppings of your choice.
What’s your go-to quick and easy dinner?
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. All opinions and text are my own. Lots of love for showing some love to the brands that help sponsor Spoons! If you want to learn more about gluten-free or allergy-friendly living, you can visit Udi’s community page or check them out on Facebook!