Rating: 4.5 stars 4.3
41 Ratings
  • 5 star values: 24
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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.



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


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

  • 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.

Nutrition Facts

987 calories; protein 38.8g; carbohydrates 100.7g; fat 48.1g; cholesterol 278.5mg; sodium 1556.6mg. Full Nutrition