Welcome to Single Serving, our new video series showcasing colorful, easily re-createable, and highly Instagrammable recipes for one like Blue Majik nice cream, egg clouds, and a molten chocolate ramekin cookie. On this episode, we’re roasting up a twice-baked sweet potato egg boat that comes fully loaded with bacon and avocado, so you can be fueled for hours.
Notes: It can take up to an hour to roast a sweet potato. To cut the time drastically, prick the potato, cover with a paper towel, and microwave for roughly 4-8 minutes, until tender. If you can’t find a small sweet potato, simply cut it in half and save one of the halves for breakfast the next day. If you aren’t Paleo, feel free to sub butter for the ghee and stir in some grated parmesan to the sweet potato.
- 1 small sweet potato, roasted and still hot from oven
- 1 teaspoon ghee
- salt and pepper, to taste
- 1 egg
- 2 pieces bacon, cooked and crumbled
- 1/2 ripe avocado, sliced
- parsley and/or green onion, chopped, to garnish
- freshly ground pepper, to garnish
Preheat oven to 400°F. Place potato on rimmed baking sheet. When it’s cool enough to touch (even if using a kitchen towel), carefully slit the top of the sweet potato (do not cut all the way through). Squeeze the ends to open potato up. Add ghee and mash, using a fork. Salt and pepper to taste; about a pinch of each will do. Create a well in the center of the potato by removing one scoop of the potato. Add the egg.
Bake for 10-15 minutes, until whites are set and egg yolk is done to your liking.
Remove from oven and garnish with bacon crumbles, avocado slices, chopped herbs, and freshly ground pepper.
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