Twice Baked Sweet Potatoes for Breakfast
January 28, 2021
For a tasty, healthy breakfast the whole family will love, try Twice Baked Sweet Potatoes! Topped with a baked egg, this recipe is filled with protein and flavor.
- Yields: 8 servings
Clean the sweet potatoes. Preheat oven to 400°F. Line a baking sheet with parchment paper and place the sweet potatoes on top. With a fork, poke 4-6 holes evenly around each sweet potato. Bake sweet potatoes for 40-50 minutes or until soft and the skins are slightly wrinkled.
If using uncooked sausage - While sweet potatoes cook, brown and crumble sausage in a large skillet over medium heat for 5-8 minutes or until no longer pink. Drain reserving 2 tbsp. grease, if desired.
Using a spoon, scoop out the insides of the sweet potatoes and place them in a large bowl, leaving 1/4 inch of potato around the edges so that the sweet potatoes look like a bowl. Place potato skins back on the parchment-lined baking sheet and set aside.
Add melted butter (or reserved sausage grease) to the mashed sweet potatoes and stir until butter/grease is absorbed. Repeat with the milk. Add cheese, sausage and thyme to the mixture and fold until combined. Adjust seasoning with salt and pepper if needed.