Sweet Potato Egg Boats with Avocado Crema and Bacon

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The original Sweet Potato Egg Boats with Avocado Crema and Bacon. A simple and healthy baked breakfast or lunch packed full of flavor and nutrition. It will be love at first bite.


  • 2 large sweet potatoes, washed, scrubbed and dried
  • 2 large organic eggs
  • 4 pieces of organic bacon
  • 1/2 avocado
  • juice, 1 lime
  • 1 scallion, chopped (whites only)
  • 1 garlic clove, minced
  • 1/8 tsp cumin
  • 1/8 tsp sea salt
  • 1/4 cup water


  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 let sit for a few minutes
  4. Place sweet potatoes on a cutting board and remove tinfoil.
  5. Gently cut sweet potatoes lengthwise along the top and about halfway down. Do NOT cut through bottom.
  6. Using a fork, gently fluff inside of sweet potatoes.
  7. Line your same baking sheet with parchment or a silicone mat.
  8. Carefully crack 1 egg into each sweet potato and place on a baking sheet.
  9. Bake for 12 minutes for over-easy or slightly longer for more well done.
  10. 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.
  11. Place on a paper towel lined plate to soak up grease.
  12. Cut into small bits.
  13. Combine avocado, lime juice, scallion, garlic, cumin, sea salt and water in a blender or food processor and process until well-combined and a “cream” consistency has been reached.
  14. Drizzle over sweet potatoes and sprinkle with bacon bits.
  15. 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.