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Breakfast Sweet Potatoes 2 Ways
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5 from 1 vote

Bacon & Egg Sweet Potatoes

Prep Time10 mins
Cook Time5 mins
Pre-cooked potatoes1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 345kcal
Author: Hallie Klecker

Ingredients

  • 2 medium sweet potatoes , baked until tender (see note)
  • 1 tablespoon (15 g) butter or dairy-free butter
  • 2 tablespoons (30 mL) jarred salsa
  • 4 slices bacon , cooked and crumbled
  • 2 boiled eggs , peeled and chopped
  • Chopped parsley , for garnish (optional)
US Customary - Metric

Instructions

  • Reheat the sweet potatoes until warm. Cut an “X” in each potato and gently open and fluff up the sweet potatoes with a fork. Mash the butter and salsa into the sweet potatoes. Top with the bacon crumbles, eggs, and parsley (if using).

Notes

Bake the sweet potatoes at 400ºF for 50-60 minutes or until tender. Can be baked up to 3 days ahead and stored in an airtight container in the refrigerator.

Nutrition

Calories: 345kcal | Carbohydrates: 47g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 188mg | Sodium: 348mg | Potassium: 870mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32399IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 2mg