Sweet Potato Breakfast Boats Food

SWEET POTATO BREAKFAST BOATS

Steps:

• Cut the sweet potato lengthwise in half and place (inside down) in a preheated oven on 220 °C / 430 °F for about 20-25 minutes.
• Place the two halves in a bowl or on a plate.
• With a fork or spoon make a bit of space in the sweet potato for the banana. Add the banana slices in the middle. Add the toppings as well. I added walnut chunks, peanut butter, maple syrup, vanilla, slivered almonds and cacao nibs.
• Serve warm.

POTATO BOATS

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.

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.

BAKED EGGS IN SWEET POTATO BOATS

Steps:

• Preheat the oven to 375ºF.
• Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
• Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
• Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
• Serve each egg boat topped with relish.