Baked Sweet Potato and Egg

Fork Baked Sweet Potato and Egg

Cooking time: 35

Preparation: 20 minutes

Cooking: 35 minutes

Serves: 2


A great twist on a baked potato!


  • 4 medium sized sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 2 rashers thick cut bacon cut into pieces
  • 2 tablespoons chives, plus one tablespoon for garnish
  • 100g cheddar cheese, grated
  • 4 large Bird Bros eggs


  1. Preheat the oven to 180°C/gas mark 4. Line a baking sheet with parchment paper.

  2. Rinse the sweet potatoes and pat them dry.

  3. Cut a slice from each sweet potato length-wise three-quarters of the way up the sides. You'll have a cut sweet potato with a lid for each.

  4. Take the bottom sections and use a melon baller or a teaspoon to dig out a well 1 to 1½ inches deep, all the way around the inside of the potato. Discard the scooped out flesh or save for later use.

  5. Place both halves of the sweet potatoes on the prepared baking sheet.

  6. Use a pastry brush to coat the inside of the sweet potato with olive oil and season with salt and freshly ground pepper. Brush some olive oil on the inside of the lids and place them upside down on the baking sheet as well.

  7. Place the baking sheet in the pre-heated oven and bake for 20 minutes.

  8. Remove from oven. Sprinkle the scooped out bottom halves with the grated cheese, dividing the cheese evenly between the four sweet potato halves.

  9. Repeat with the cubes of thick cut bacon and the chives.

  10. Carefully crack the eggs and place them in the wells of the sweet potatoes.

  11. Gently replace the tops of the sweet potatoes and place the baking sheet back in the oven. Bake for another 15 minutes.

  12. Remove from oven, remove the tops of each sweet potato and place the lid beside the corresponding potato on plates and serve.

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