Create a balanced meal high on taste with this easy recipe for bacon and egg stuffed sweet potato. There’s also minimal cleaning up making it a go-to dinner on a busy day.
2 Pace Farm eggs, separated
1 (400g) sweet potato
2 rashers streaky bacon, rind removed
1 sprig fresh rosemary leaves
1 dash sriracha sauce (optional)
freshly ground black pepper to taste
garlic powder to taste
sea salt to taste
Preheat oven to 200 degrees ℃ and cover the sweet potato in foil.
Bake for approximately 45 minutes or until just tender then remove foil.
Cut the sweet potato in half and scoop out part of the inside to make a hole for the egg and bacon. Wrap slice of bacon around the inside hole of each sweet potato half. Pour egg whites into the holes and place on a small baking tray.
Bake until egg whites start to set for about 10 minutes.
Remove sweet potatoes from the oven and add the egg yolks on top. Bake for 10-12 minutes or until the egg white is cooked through and the yolk is starting to set. Season with sea salt, pepper, garlic powder, rosemary leaves. Serve drizzled with the sriracha sauce.