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Baked Egg Stuffed Sweet Potatoes

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 2 - 4 servings 1x


  • 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.


  1. 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.*
  2. 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.
  3. Reduce oven heat to 350F.
  4. 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.
  5. Serve immediately with toppings of your choice.


* You can also do this ahead of time and simply skip to step 2 when you’re ready to enjoy your stuffed sweet potato. I like to bake up a big batch of potatoes so that they’re ready to go when I need them.

Nutritional info calculated without optional toppings.

  • Prep Time: 10 mins
  • Cook Time: 20 mins

Keywords: baked eggs, dinner, easy dinner, gluten-free, healthy, lunch, quick & easy, sweet potatoes, vegetarian