Sweet Potato Egg Boats with Avocado Crema and Bacon




For the Sweet Potatoes + Eggs:

  1. Preheat oven to 400 degrees F.
  2. Place sweet potatoes in tin foil and bake in oven for 50-60 minutes.*
  3. Remove from oven and cut lengthwise.
  4. Using a fork, gently fluff inside of sweet potatoes.
  5. Carefully crack 1 egg into each and place on a baking sheet.
  6. Bake for 12 minutes for over-easy or slightly longer for more well done.

For the bacon:

  1. Place 4 strips of bacon on a large skillet and cook on medium-high for 3 minutes on each side or until done to level of crispiness desired.
  2. Place on a paper towel lined plate to soak up grease.
  3. Cut into small bits.

For the avocado crema:

  1. Combine avocado, lime juice, scallion, garlic, cumin and sea salt in a blender or food processor and process until well-combined and a “cream” consistency has been reached.
  2. Drizzle over sweet potatoes and sprinkle with bacon bits.
  3. Serve immediately.

*If you’re short on time you can pierce the sweet potatoes with a fork several times and cook in the microwave for 4-6 minutes. Then continue process by baking eggs inside in the oven.