Packed with a velvety roasted inside of mashed sweet potato tossed in shredded sharp cheddar cheese, topped with spinach, fluffy scrambled eggs, and a bold flavor from the brown sugar bacon; these Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats are the perfect way to kick-start your day, meal prep for the week ahead, or even to enjoy for brunch.
YUM! This is the short three-letter word that perfectly describes this recipe. It’s just GOOD, y’all. There aren’t many words to describe them to be honest.
Much like these Sweet Potato Berry Breakfast Boats, this recipe is super easy and is a great meal prep breakfast idea for those of us who are busy and try to keep things organized for ease.
Now, if you weren’t aware that sweet potatoes are an awesome breakfast option, then you’re surely missing out. Haha.
Sweet Potato Boats are the new it food for breakfast, lunch, and dinner, so eat up!
OK, so this week has gone by so quickly, don’t you think? I can’t believe that it’s already Thursday! The weekend is near y’all. YAY!
For me, the weekends are my time to test and develop recipes, which is the most exciting. I really enjoy trying new flavors, textures, and combinations. But I must admit that I’ve had my fair share of kitchen disasters along the way. And pretty epic ones, too.
I remember adding DOUBLE the amount of butter to my first round of cobbler, which as you could imagine was a real mess and butter swamp. Haha.
The funny thing is—-I didn’t realize this until after 30 minutes of baking and seeing a river of butter drowning my entire cobbler. Oh yes! Such a disaster.
And I have so many other disasters that I could ramble on about. I’ve realized that this is a part of the process. You make and toss. Then you toss some more. And then some more, until you get it right.
Thankfully, my last round of cobbler turned out perfectly and you can check out our Easy Vegan Strawberry Peach Cobbler , which is not your traditional cobbler.
Not only does it boast it’s Southern touch, but it’s also entirely vegan and dairy-free, and comes topped with perfectly imperfect dollops of sweet cinnamon biscuits; adding a nice kick of flavor to the creamy strawberry-peach filling.
Now back to this recipe. So, many of you may attest to the wonderfulness of sweet potato breakfast boats like I have, however, there still may be a few of you who might say, “eehhh, NO!”. I get it.
It’s new. It’s interesting. It’s different. BUT it’s GOOD too!
The awesome thing about this recipe is it’s versatility. You can substitute the ingredients to fit your taste buds and needs AND it can be made ahead of time and easily assembled during the day of consumption. The best easy meal in my opinion.
Since Sweet Potatoes are the topic of conversation when it comes to the recipe, DID YOU KNOW that they are really great at:
They actually contain more fiber than regular potatoes! Who knew? Plus, they are good sources of magnesium, which is what helps aid them in being a great facilitator in digestion.
Since they are rich in beta-carotone (a major antioxidant), they are awesome at defending your body from a wide variety of issues. In addition, they contain other great antioxidants which include: Vitamin C and B-complex, iron, and phosphorous.
Yes, that’s right! Sweet Potatoes are great at soothing the stomach and intestines. The previous listed vitamins that help to boost your immune system also are great at curing stomach ulcers. Plus, the roughage in sweet potatoes help to combat constipation and acid formation, which both help to reduce the chances of ulcers.
To begin, you simply roast your sweet potatoes (in my case I used 2 medium-sized ones).
Thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Slice them in halves and poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.
Place on a baking sheet and bake for about 40 minutes at 400 degrees Fahrenheit, until sweet potatoes are tender.
Meanwhile, cook scrambled eggs and brown sugar bacon.
Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove 3/4 of the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, add the shredded sharp cheese and stir until cheese fully melts.
Spoon the insides back into each sweet potato cavity and top with chopped spinach, scrambled eggs, and brown sugar turkey bacon.
Place assembled boats back into the oven for another 5 minutes. Remove from oven again.
Drizzle with your favorite BBQ sauce for an extra bang (optional) and garnish with dried parsley and Wallah!
If you choose to make this Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats.