Egg-Stuffed Sweet Potatoes - Kraft Recipes Top
Comida Kraft
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Egg-Stuffed Sweet Potatoes

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4 servings

No need to toss the extra sweet potato meat! Save and pair with an omelet later!

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What You Need

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Make It

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  • Preheat your oven to 400 degrees F.
  • Wash and scrub your sweet potatoes. Place on a baking sheet, pierce each potato a few times with a fork, and drizzle with extra virgin olive oil. Place in the oven and roast for 45 minutes.
  • When sweet potatoes are finished, slice them in half lengthwise and let them cool.
  • Scoop a bit of ‘meat’ out from the sweet potatoes to make room for the filling.
  • In a small nonstick skillet over medium heat, place two strips of turkey bacon. Cook until bacon begins to brown and crisp up.
  • Place a napkin on top of a small plate. When bacon is finished, place onto napkin to let grease soak out.
  • Rinse the skillet and place back on the burner over medium heat.
  • Place eggs in skillet and cook on medium-low for just a few minutes; ~3 minutes. Be sure not to overcook these eggs as they will continue cooking after removed from heat, and will be placed into the oven later on.
  • Break eggs into four equal parts. Place each into the hollow parts of the sweet potatoes. Sprinkle each with salt and pepper.
  • Break bacon apart with your hands into small pieces. Sprinkle over the eggs.
  • Sprinkle cheese over top. Set your oven to broil on high. Place potatoes in the oven and broil for three minutes or until cheese is melted.
Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Saturated fat 3g
Cholesterol 101mg
Sodium 974mg
Carbohydrate 16g
Dietary fiber 2g
Protein 7g
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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