Loaded Breakfast Sweet Potato Recipe
Meet your new favorite way to start the day: the Loaded Breakfast Sweet Potato. Warm, perfectly roasted sweet potatoes cradle fluffy eggs, crispy bacon, sautéed veggies, and a shower of melty cheddar, all crowned with a sprinkle of fresh parsley and creamy avocado. This dish checks all the boxes for a comforting, wholesome breakfast that feels downright indulgent but actually packs a healthy punch. Whether you’re fueling up for a busy morning or treating yourself to a weekend brunch, the Loaded Breakfast Sweet Potato makes every bite an adventure worth savoring.
Ingredients You’ll Need
You’ll be amazed at how a handful of vibrant, pantry-friendly staples come together to create a seriously satisfying Loaded Breakfast Sweet Potato. Every ingredient adds its own special spark, from enriching textures to bold pops of flavor and color.
- Sweet potatoes: The natural sweetness and creamy interior create the perfect “boat” for all the savory toppings.
- Eggs: Whether you love them sunny-side up or perfectly scrambled, eggs turn this into a truly hearty breakfast.
- Bacon or turkey bacon: Adds smoky, salty crunch—totally customizable to suit your dietary needs.
- Cheddar cheese: Melts beautifully over the hot potatoes, binding all the flavors together with gooey richness.
- Red onion: Offers a gentle zing and a pop of color—try a quick sauté for mellow sweetness.
- Bell pepper: Brings vibrant color and a nice tender bite to balance hearty ingredients.
- Olive oil: Essential for perfectly sautéeing your veggies and boosting savory notes.
- Fresh parsley: Sprinkled on top, it brightens each serving with freshness and eye-catching green.
- Salt and black pepper: To taste—don’t skip this simple step for lively, well-rounded flavor.
- Optional avocado slices and hot sauce: For extra creaminess and a touch of heat if you like things a bit spicy.
How to Make Loaded Breakfast Sweet Potato
Step 1: Roast Your Sweet Potatoes
Preheat your oven to 400°F (200°C). Give your sweet potatoes a good scrub, then pierce them all over with a fork—this little trick helps steam escape as they bake. Set them right onto a baking sheet, and roast for 45 to 55 minutes, until the skins are crisp and the insides feel gloriously soft when pierced with a knife. The slow roasting draws out extra sweetness and sets the stage for our delicious filling.
Step 2: Sauté Your Veggies
While your sweet potatoes are roasting, heat the olive oil in a skillet over medium. Toss in the diced red onion and bell pepper, sautéing until they’re just tender and their colors have deepened (about 4-5 minutes). This simple step layers in aromatic flavors, boosting the savoriness of each Loaded Breakfast Sweet Potato.
Step 3: Cook the Eggs
It’s time to give your eggs a quick, flavorful turn. You can scramble them for a classic breakfast vibe or fry them for a runny yolk moment. No matter your style, cook them to your liking just before assembling so every bite is rich and satisfying.
Step 4: Stuff and Assemble
When your sweet potatoes are roasted and cool enough to handle, slice each one open lengthwise. Give the insides a gentle mash with a fork; this creates the perfect well for holding all your delicious toppings. Add the sautéed veggies, cooked eggs, and a generous sprinkle of crumbled bacon. Finish with a handful of shredded cheddar cheese to melt everything together.
Step 5: Melt and Finish
Return the loaded sweet potatoes to the oven for just 3-5 minutes—just long enough for the cheese to get bubbly and irresistible. Once out, scatter fresh parsley on top, and if you like, fan out juicy avocado slices or add a dash of hot sauce for zip. Your Loaded Breakfast Sweet Potato is now ready for its close-up!
How to Serve Loaded Breakfast Sweet Potato
Garnishes
A sprinkle of fresh parsley goes a long way in adding color and a bright, herby touch to your Loaded Breakfast Sweet Potato. Avocado slices lend creamy luxury, while a dash of hot sauce or your favorite salsa brings a welcome punch of flavor, balancing the sweetness of the potato.
Side Dishes
Pair your Loaded Breakfast Sweet Potato with a fresh fruit salad, a small green side salad, or a bowl of Greek yogurt topped with berries. These lighter sides keep things balanced and let your main dish shine as the star of your breakfast spread.
Creative Ways to Present
For a brunch gathering, set up a Loaded Breakfast Sweet Potato bar! Lay out toppings like sautéed mushrooms, sliced jalapeños, a variety of cheeses, or even black beans for guests to create their own masterpieces. If you’re serving family-style, slice your sweet potatoes into thick rounds, layer on the toppings, and watch them disappear.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Breakfast Sweet Potato holds up surprisingly well. Cool completely, then store in an airtight container in the fridge for up to 3 days. Keep any fresh garnishes like avocado or herbs separate and add right before serving for the freshest flavor.
Freezing
You can freeze roasted sweet potatoes and sautéed veggies—just leave off the eggs, cheese, and fresh toppings until you’re ready to serve. Wrap everything tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pop your sweet potato halves in a 350°F oven for about 15 minutes, or until warmed through. Add a freshly cooked egg and cheese before the final few minutes so everything melds together beautifully. Quick microwave reheating also works in a pinch, though the oven keeps the skins crisp.
FAQs
Can I make Loaded Breakfast Sweet Potato vegetarian?
Absolutely! Skip the bacon and try adding black beans, sautéed spinach, or even crumbled tofu. The dish is endlessly adaptable—just keep those fun flavors and generous toppings.
Can I prep any parts of this recipe in advance?
You sure can. Roast your sweet potatoes and sauté the veggies the night before. Then in the morning, all that’s left is assembling, reheating, and adding freshly cooked eggs and fun garnishes.
What’s the best type Breakfast
Orange-fleshed sweet potatoes are ideal for Loaded Breakfast Sweet Potato thanks to their creaminess and natural sweetness. Look for medium-large potatoes that feel heavy for their size.
How can I make it dairy-free?
Simply use your favorite non-dairy cheese alternative or skip the cheese altogether. The combination of veggies, eggs, and sweet potato means you won’t miss a thing.
Is Loaded Breakfast Sweet Potato gluten-free?
Yes! This dish is naturally gluten-free since sweet potatoes replace any bread base, so you can enjoy a comforting breakfast without worry.
Final Thoughts
There’s something a little bit magical about how a simple sweet potato can be transformed into a breakfast that feels both nourishing and special. If you’ve been searching for a new morning favorite, give this Loaded Breakfast Sweet Potato a spot on your table—you just might find yourself craving it every day of the week!
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Loaded Breakfast Sweet Potato Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a hearty and nutritious breakfast with these Loaded Breakfast Sweet Potatoes. Baked sweet potatoes are filled with scrambled eggs, crispy bacon, melted cheese, and sautéed veggies, creating a flavorful and satisfying meal to kickstart your day.
Ingredients
Sweet Potatoes:
- 2 large sweet potatoes
Eggs:
- 4 large eggs
Other Ingredients:
- 1/2 cup cooked and crumbled bacon or turkey bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Optional: avocado slices and hot sauce for serving
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Wash sweet potatoes and prick them with a fork. Roast for 45–55 minutes until tender.
- Sauté Veggies: Heat olive oil in a skillet, sauté onion and bell pepper until softened.
- Cook Eggs: Cook eggs as desired.
- Prepare Potatoes: Once baked, mash sweet potatoes and top with sautéed veggies, eggs, bacon, and cheese. Bake for 3–5 minutes.
- Garnish and Serve: Garnish with parsley and serve with avocado slices and hot sauce.
Notes
- For a vegetarian version, skip the bacon and add black beans.
- You can bake sweet potatoes ahead and assemble in the morning for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Oven Roasting, Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 loaded sweet potato
- Calories: 420
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 230 mg
