Baked Egg Sweet Potatoes


Behind every successful food blogger, is their taste tester. A friend, roommate, family member, significant other. Someone who is willing to try anything and everything and give you their honest opinion. For me, my partner in sampling new recipes is my husband Andy.

I've always been thankful for Andy's willingness to try it all. The only ingredient I've found over the years for him to dislike is mayonnaise, and since I'm no Paula Deen that is easy enough to omit. 


And since Andy is a real champ, he was willing to try my latest crazy idea of baking an egg inside of a sweet potato. Each time we create a new dish and sit down to eat, I stare at him for the first few minutes to gauge his reaction to it. Is it tasty? Is it blog worthy? Usually the answer is yes, occasionally no, but luckily this time was a big WIN. 


Baked Egg Sweet Potatoes

  • 2 sweet potatoes

  • 4 eggs

  • 4 slices of bacon

  • 1 cup black beans

  • 1 cup sweet corn

  • 1 bunch cilantro

  • salt & pepper to taste

  1. Preheat your oven to 400 degrees. Pierce your potatoes all over with a fork. Place in the oven to bake for 1 hour.

  2. While the potatoes bake, heat olive oil in a skillet. Bake your bacon until crisp, and set aside on a paper towel to get rid of the extra grease. Remove the grease from the skillet.

  3. Heat up your black beans and corn in the skillet on medium-low, stirring constantly.

  4. When your potatoes are done, remove from the oven and allow to sit for 10 minutes. Cut in half length-wise, scooping out the inside and leaving a 1/2 inch border of sweet potato in to skins. Set on a baking sheet.

  5. Crack an egg in the crater created in each potato. Sprinkle with desired salt and pepper. Place in the over for an additional 15 minutes.

  6. Once the egg is set and no longer translucent, remove from the oven. Spoon the corn/black bean mixture and crumbled bacon over top, drizzle with the avocado cream sauce, and sprinkle cilantro over it all.

Avocado Cream Sauce

  • 1 avocado

  • 1/2 cup plain Greek yogurt

  • 1/2 cup salsa verde

  • 1/2 cup cilantro

  • 1/2 jalapeno

  • juice of 1 lime

  1. Combine all of the ingredients in your blender. Blend under the mixture is smooth. Refrigerate until you're ready to use.