These twice-baked sweet potatoes are savory and perfect for a weekend breakfast or weeknight dinner. For a vegetarian version, skip chorizo and add mushroom or zucchini. Enjoy these boats with Mexican crema, lime juice, and extra cilantro.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet.

  • Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled.

  • Cook and stir chorizo, onion, poblano pepper, and garlic in a skillet over medium-high heat until chorizo is cooked through, about 10 minutes. Remove skillet from heat and stir cilantro into chorizo mixture.

  • Slice tops of cooled sweet potatoes horizontally and scoop out some of the flesh, creating "boats" with the peels and remaining flesh. Spoon chorizo mixture into "boats", forming a well in the middle. Crack 1 egg into each well and top with pepperjack cheese. Place boats on the baking sheet.

  • Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of sweet potato. The actual amount consumed will vary.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

987 calories; 48.1 g total fat; 279 mg cholesterol; 1557 mg sodium. 100.7 g carbohydrates; 38.8 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2015
I have to follow a gluten and dairy free diet so sometimes dinner options feel limited. I followed this recipe almost exactly (I left out the cheese) and it turned out delicious! The sweet potatoes balance out the heat of the chorizo perfectly. I did have to cook the egg for longer than the recommended time but other than that- I didn't need to adjust anything. Thanks for the easy and flavorful recipe! I'll definitely make this again:) Read More
(7)

Most helpful critical review

Rating: 3 stars
07/16/2018
I tried to make this but after baking the potatos the first time they fell apart as I tried to slice them. Maybe I didn't let them cool enough? I don't know. But the skin was not strong enough to be a boat. The whole thing fell apart like wet paper. So I ended up using the ingredients and making the same thing but as a mashed potato in a bowl. It tasted good. Just disappointed it fell apart Read More
(1)
34 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/16/2015
I have to follow a gluten and dairy free diet so sometimes dinner options feel limited. I followed this recipe almost exactly (I left out the cheese) and it turned out delicious! The sweet potatoes balance out the heat of the chorizo perfectly. I did have to cook the egg for longer than the recommended time but other than that- I didn't need to adjust anything. Thanks for the easy and flavorful recipe! I'll definitely make this again:) Read More
(7)
Rating: 5 stars
11/16/2015
I have to follow a gluten and dairy free diet so sometimes dinner options feel limited. I followed this recipe almost exactly (I left out the cheese) and it turned out delicious! The sweet potatoes balance out the heat of the chorizo perfectly. I did have to cook the egg for longer than the recommended time but other than that- I didn't need to adjust anything. Thanks for the easy and flavorful recipe! I'll definitely make this again:) Read More
(7)
Rating: 4 stars
10/30/2016
These are pretty decent. I think I'll leave the egg out of mine next time though. That baked egg yolk just really kind of creeped me out. I had to use a can of green chilies instead of a poblano pepper because I don't even know what a poblano pepper is let alone where to get one. Still.....it's a good recipe and not too much trouble. We had green salad and crescent rolls alongside. Read More
(5)
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Rating: 5 stars
02/22/2016
I made a couple changes just because I was not sure how hot the chorizo would be. I used half of the medium chili because it looked like the right amount in comparison to the other ingredients and I used a Mexican blend of shredded cheese in place of the pepper jack. We both like it a lot and I will definitely be making this again. My eggs took about 25 minutes to cook so you might need more time than anticipated. Read More
(4)
Rating: 4 stars
10/08/2017
I used left over taco meat instead of chorizo. Tasted good! Read More
(2)
Rating: 5 stars
12/24/2017
Fan-freaking-tastic! I wish they didn't take so long to make. But they are worth the wait! I took the sweet potato that I scooped out of the boats and mashed it with some butter brown sugar and pumpkin spice and served it along with the boats as a nice sweet accompaniment. Delicious and filling breakfast. Read More
(2)
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Rating: 5 stars
05/16/2016
It was difficult for me to find sweet potatoes that were similar in size at the grocery store so I decided to cook various sized potatoes and mash them into individual ramekins. This recipe might be my new obsession. I've cooked it on three separate occasions for different groups of people and my friends are still talking about it. Read More
(2)
Rating: 4 stars
06/26/2016
This dish is good for breakfast or dinner. It's not spicy even though it sounds like it should be....but you can spice it up if you like by putting a little cayenne in the chorizo while it cooks. It's a big recipe that makes good leftovers! Read More
(1)
Rating: 5 stars
09/02/2017
I really really loved it. I did changed the recipe a little bit: I used a regular red bell pepper instead of the hot pepper and I used pepperonni instead of the chorizo because it's cheaper. I also cut the potatoes in halves and put an egg in just one half of each potato. It turned out awesome! My bf is very picky about food and he had a second plate. My daughter however didn't like the peel of the potato so I'd recommend to take it off for your toddlers before chopping everything in small pieces. I will do that again for sure with guests. Read More
(1)
Rating: 3 stars
07/16/2018
I tried to make this but after baking the potatos the first time they fell apart as I tried to slice them. Maybe I didn't let them cool enough? I don't know. But the skin was not strong enough to be a boat. The whole thing fell apart like wet paper. So I ended up using the ingredients and making the same thing but as a mashed potato in a bowl. It tasted good. Just disappointed it fell apart Read More
(1)