Breakfast Sweet Potato Boats (Paleo & Whole30)

Close-up of a breakfast sweet potato stuffed with a sunny-side-up egg, crispy bacon, and herbs. A fork breaks the runny yolk

Breakfast Sweet Potato Boats (Paleo & Whole30)

I am officially breaking up with our toaster for these vibrant Breakfast Sweet Potato Boats! This nutrient-dense recipe transforms a humble sweet potato into a sturdy, delicious vessel for scrambled eggs, creamy avocado, and salsa. It’s the ultimate healthy paleo breakfast that proves you don't need bread to have a satisfying, handheld morning meal that keeps us full until lunch.

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Course: Breakfast, Brunch

Cuisine: American, Paleo

Keyword: Breakfast Sweet Potato, gluten-free breakfast, healthy sweet potato boats, paleo breakfast recipe, whole30 meal prep

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: servings

Calories: 385kcal

Cost: $6.50

Equipment

1 Baking Sheet Line with parchment paper for easy cleanup.
1 Non-stick Skillet For scrambling the eggs.
1 Sharp chef's knife
1 Fork For piercing the potatoes and fluffing the inside.

Ingredients

2 large sweet potatoes Scrubbed clean and dried
4 large eggs Free-range if possible
½ tablespoon butter Or avocado oil / ghee for Paleo
½ large avocado Sliced or diced
2 tablespoons salsa Your favorite chunky variety
2 tablespoons sour cream Optional, (use plain Greek yogurt for extra protein)
1 pinch sea salt To taste
1 pinch black pepper Freshly cracked
1 tablespoon fresh cilantro Optional, chopped for garnish

Instructions

First, preheat the oven to 400°F (200°C). While it heats up, take a fork and prick the [sweet potatoes] all over. This is a great job for you to help with, just be careful not to poke your fingers! This lets the steam escape so they don't explode in the oven
Place the potatoes on a [baking sheet] and bake for 45 to 50 minutes. We want them to be super tender when you squeeze them (use a potholder!). If you see syrup oozing out and caramelizing, you know they are going to be extra sweet and delicious
When the potatoes are almost done, crack the [eggs] into a bowl and whisk them well. Melt the [butter] in a [non-stick skillet] over medium heat and gently scramble the eggs until they are fluffy and just set. Remember how we practiced? Low and slow makes the best eggs!
Slice the baked potatoes open lengthwise, watch out for the hot steam! Use a fork to gently fluff up the orange flesh inside, creating a little 'nest.' Spoon the scrambled [eggs] right into the center of each potato
Now for the fun part, making it beautiful! Top each boat with slices of [avocado], a spoonful of [salsa], and a dollop of [sour cream]. Sprinkle with [sea salt], [black pepper], and a little [fresh cilantro]. Look at those colors, sweetie! Breakfast is served

Notes

Meal Prep Mom Hack: "You can roast a whole tray of sweet potatoes on Sunday! Just store them in the fridge. In the morning, slice one open, add your egg, and microwave for 2 minutes or until warm. It makes school mornings so much faster."
Adam's Tip: "Remember what your brother said? Make sure to pick potatoes that are roughly the same size so they finish cooking at the same time. No one wants a hard potato!"
The Hash Variation: "If you want crispy bites instead, cube the raw potatoes and sauté them in a pan with onions and peppers for 20 minutes before adding the eggs. Grandma Viola used to make it that way!"
Protein Boost: "Sometimes we add crumbled bacon or leftover sausage if we have it. It adds a nice salty crunch!"

Nutrition