Baked Sweet Potato Egg Boats Food

BAKED SWEET POTATO AND EGG CUPS

Steps:

• Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
• Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
• Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
• Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
• Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
• Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
• Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
• Let sit one minute before carefully removing using an off set spatula.
• Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.

SWEET POTATO BREAKFAST BOATS RECIPE BY TASTY

Steps:

• Use a fork to pierce holes all over the sweet potatoes.
• Preheat oven to 400°F (200°C).
• Microwave the potatoes for 7 minutes until they have softened significantly.
• Slice the potatoes in half and use a spoon to scrape out the inner flesh, making sure to leave at least a ¼-inch (6 mm) thick border on each side, saving the scooped out potato parts to use for side dishes.
• Transfer the potatoes to a parchment paper-lined baking sheet.
• Fill each of the potatoes with 1 egg and an assortment of fillings for whatever flavor combinations you'd like. Season each potatoes with salt and pepper.
• Bake for 8-12 minutes, until the egg has cooked to preferred doneness.
• Top the potatoes and side dishes with your choice of topping and garnishes and serve.
• Enjoy!

SWEET POTATO BOATS

Steps:

• Bake the sweet potatoes in their skins.
• Allow them to cool.
• When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.
• In a food processor, grind the cranberries.
• Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.
• Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes.
• If the potatoes are large, slice each boat in half before serving.