How to Make Sweet Potato Breakfast Hash Boats
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Preheat oven to 400°F (200°C). Rub sweet potato halves with olive oil and place cut-side down on a baking sheet.
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Roast sweet potatoes for 25 minutes until tender.
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Meanwhile, scramble eggs with turkey sausage and bell peppers in a skillet over medium heat until eggs are just set.
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Flip sweet potatoes, gently scoop out a bit of flesh to create a well, and fill each with egg mixture.
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Top with cheese and bake for an additional 5 minutes until cheese melts.
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Serve warm.
Pro Tips for Perfect Sweet Potato Breakfast Hash Boats
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potatoes, halved lengthwise, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sweet Potato Breakfast Hash Boats?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sweet Potato Breakfast Hash Boats?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potatoes, halved lengthwise?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.