Servings: 4 servings
- 2 medium sweet potatoes
- 4 slices Pederson Farm’s No Sugar bacon
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- sea salt and black pepper
- 4 small eggs
Bake sweet potatoes in the microwave by piercing several times with knife or fork, wrap in wet paper towels and microwave approximately 3 minutes per side or until soft.
In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent. After bacon cools, cut into small pieces.
Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
Mash sweet potato into skillet. If it is a little under-cooked, cover and cook for 10 more minutes.
Stir in salt, pepper and half the bacon bits. Place sweet potato shells on a parchment lined baking sheet.
Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.
Original recipe credit: https://www.plaidandpaleo.com/2014/04/paleo-twice-baked-breakfast-sweet-potatoes.html