Recipes / Cuisine / Breakfast

Breakfast Stuffed Sweet Potatoes

Recipe by Jaclyn Irwin






Serves 01

Prep the sweet potatoes ahead of time and then simply stuff them in the morning for a quick breakfast. It’s loaded with healthy fat and complex carbs which will help keep you feeling satiated.


  1. 1

    Preheat the oven to 400ºF and line a baking sheet with parchment paper.

  2. 2

    Pierce the sweet potato with a fork a few times all over and place on the baking sheet. Place in the oven to bake for 45 to 50 minutes, until cooked through.

  3. 3

    Remove the sweet potato and slice in half down the middle, season with half the ghee and salt and pepper.

  4. 4

    In a skillet over medium heat, add the remaining ghee and then add the kale. Cook, stirring occasionally until wilted. Season with salt and pepper and stuff the sweet potato.

  5. 5

    In the same skillet, add additional ghee if necessary and cook the egg for about 5 minutes, until the edges are crispy and cooked to your liking. Carefully place the egg into the sweet potato.

  6. 6

    Top with cubed avocado and everything bagel seasoning.

  7. 7

    Serve and enjoy!

  8. 8

    Note: For quicker assembly, cook the sweet potato ahead of time.

  9. 9

    Substitutions: No dairy, omit the ghee and use extra virgin olive oil or coconut oil. No Kale, use another green such as spinach, swiss chard or arugula. No everything bagel seasoning: use an even mix of poppy seeds, garlic flakes, onion flakes, black and white sesame seeds and sea salt.

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