Come one, come all, because Loaded Breakfast Sweet Potatoes are here to call you out of bed! Let’s just take a minute to soak this in. Loaded Breakfast Sweet Potatoes. It’s really happening! Your new favorite breakfast is a spin off of a classic loaded baked potato, but packed with all things delicious and healthy to help fuel your day!
These Loaded Breakfast Sweet Potatoes are so fun because they can be so versatile! Feel free to load them up with any of your favorite toppings. Canadian bacon, ham, hollandaise sauce, poached eggs, veggies, sour cream or anything else that your heart so desires. I went ahead with the classic sunny-side-up egg because it is just hard to beat! The drippy and drool-worthy yolk tie it all together like a perfect little breakfast package. If you choose to go with a scrambled egg or no egg at all, I would recommend having some sort of sauce or sour cream to hit the ball out of the park. I also cooked bacon today for this recipe and I think my husband about had a heart attack. He is a bacon-lover and I don’t like the way it stinks up the house even if you have your overhead vent on high. Needless to say, I took a shower afterwards.
This recipe can be made for weekday breakfasts to start your day, or for brunch to feed a crowd. Have fun with the toppings and set up a breakfast sweet potato bar where everyone can stuff, top and drizzle their sweet potato however they please. The sweet potatoes can be baked in advance and re-heated prior to serving, so this would be a perfect meal-prep breakfast or way to be ready to have the family over for brunch!
Be careful when you’re pitting the avocado, though, because I was careless and the knife ran straight down the side of my finger. A lot of Despicable Me bandaids were needed but it is on the mend.
We are re-heating these tonight to have breakfast for dinner (brinner) and we couldn’t be happier.
Loaded Breakfast Sweet Potatoes
- 4 medium sweet potatoes, rinsed and patted dry
- 12 oz bag frozen corn
- 4 strips of bacon, fried/cooked to your liking and roughly chopped (more can be made if you would prefer more than 1 strip of bacon per potato)
- 4 eggs cooked sunny-side up (or however you desire)
- 1 avocado, pitted and sliced
- Salt and pepper
- Preheat your oven to 400 degrees. Using a sharp knife, cut open a large slit on each sweet potato running the long ways from one end to the other of the sweet potato. Place the sweet potatoes in a 9×13 pan and bake for 1 hour to 1 hour 15 minutes, or until the sweet potatoes are cooked all the way through and soft. Remove from the oven and set aside to cool slightly.
- When there is 15 minutes left of the sweet potatoes cooking, spray a baking sheet with non-stick spray and evenly layer the frozen corn on the baking sheet. Sprinkle the corn with salt and pepper and bake until slightly roasted and cooked through, about 15 minutes.
- Using two forks, gently pull away the sweet potato skins where you made the slits to begin with. You want to widen the opening so that you can have room to top and load your sweet potato. Use the forks to fluff the inside of the sweet potato. Continue this process on each sweet potato.
- Start topping your sweet potato and load it up with the roasted corn, chopped bacon, sliced avocado and sunny-side up egg. Season to taste with salt and pepper and enjoy!