Breakfast Sweet Potatoes — Savory Loaded Sweet Potatoes
vegetariangluten-freebreakfastsnackKid-FriendlyMeal-Prep
The base recipe tops a sweet potato with yogurt, granola, and maple syrup. This spin goes in a totally different direction, swapping those out for savory additions. The sweetness of the potato plays against rich flavors like butter, eggs, bacon, and hot sauce.
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon butter
- 2 eggs, fried or scrambled
- 2 slices bacon, cooked and crumbled
- 2 tablespoons shredded cheddar
- Hot sauce
- Salt and pepper
Steps
- 01Air fry the sweet potatoes per the base recipe (poke, no oil, no foil).
- 02Slice open and fluff with a fork. Add butter, salt, and pepper.
- 03Top with egg, bacon, cheese, and hot sauce.
The base recipe loads sweet potatoes with yogurt, granola, and maple syrup (breakfast bowl style). This variation goes the opposite direction: savory, rich, and protein-heavy. The natural sweetness of the potato plays off the salty bacon and sharp cheddar in a way regular potatoes don't. It's a complete breakfast in one potato.
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How to Air Fry It
- 01Preheat air fryer to 390 degrees F.
- 02Wash the sweet potatoes and poke several holes in them with a fork.
- 03Place the potatoes directly in the air fryer basket.
- 04Cook for 35 to 40 minutes, flipping halfway, until fork-tender.
- 05Remove from the basket and slice open lengthwise.
- 06Fluff the insides and top with yogurt, nuts, and a sprinkle of cinnamon.
- 07Drizzle with maple syrup and serve warm.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 5 days refrigerated. Reheat at 400°F (200°C) for 4-5 minutes. Potatoes re-crisp well at high heat.
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