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Loaded Breakfast Sweet Potatoes

Perfect for a healthy and filling brunch.

Feel Good Foodie

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a close up shot of a baked sweet potato filled with salsa, guac and sour cream and cheese

These loaded breakfast sweet potatoes are perfect for a healthy and filling brunch. Packed full of Mexican flavors, they come together easily and are a great way to start the weekend. They are an effortless way to serve a crowd on a Saturday morning!

All the yummy Mexican flavors with these customized loaded breakfast sweet potatoes – makes me wanna salsa!

If you’re tired of eating eggs on toast, you can try eggs on sweet potato toasts (yeah, it’s totally a thing!) or just have eggs inside a baked sweet potato. The combination of eggs and sweet potatoes is just so good, regardless how you prepare them! All you have to do is bake the sweet potatoes for about 45 minutes in the oven…that’s the part that takes some slight pre-planning so you’re not done cooking the eggs and staring at the oven.

I make these for my husband and I for the weekend, set up a little DIY station with all the condiments and we go to town. It may look like a lot for one person to eat the whole enchilada…errr loaded breakfast sweet potatoes, but I’ve seriously never had trouble finishing one. Then again, I don’t have trouble finishing a lot of foods #foodieproblems!

Tips to make these loaded sweet potatoes

  • Cook the sweet potatoes in the microwave to save time. I much prefer the texture when the potatoes are baked in the oven, but if you are short on time you can cook them in the microwave for 5 minutes.
  • Use a fork to make holes in the potatoes before baking. It reduces baking time and your potatoes won’t burst. It also helps the skin to move away from the flesh and get crispy.
  • Don’t rub the potatoes with oil when you bake them. It doesn’t make any difference to the texture of flavor, so skip it.

Frequently asked questions

What do you top the sweet potatoes with?

I love putting salsa, mashed avocados, sour cream, cilantro and some hot sauce. But you can also just put fresh tomatoes and avocado if you’d like, or just shredded cheese and hot sauce. You get the idea. And you get to be in charge of customizing it!

Can you bake the sweet potatoes ahead of time?

If you want to get ahead of things, you can bake the sweet potatoes the night before. Let them cool to room temperature and then store them in an airtight container in the fridge. You then just need to reheat them gently in the oven to serve.

Is sweet potato good for breakfast?

Sweet potatoes are full of fiber and healthy carbs so they will keep you feeling full and satisfied. They make a great weekend brunch that the whole family will love.

How to Make Loaded Breakfast Sweet Potatos

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 2 servings | Calories: 308kcal


  • 2 medium sweet potatoes
  • 1 Tbsp olive oil
  • 4 eggs
  • 2 Tbsp milk
  • Salt and pepper to taste
  • Salsa for serving
  • Mashed avocado for serving
  • Sour cream for serving
  • Fresh cilantro for serving
  • Hot sauce for serving



    Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge.

    Substitutes: For best results, follow the recipe as is. However you can customize the toppings to suit your tastes.

    Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. Nutrition information does not include the toppings. It only includes the sweet potatoes, salt/pepper and the scrambled eggs.


    Serving: 1g | Calories: 308kcal | Carbohydrates: 27g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 328mg | Sodium: 203mg | Potassium: 579mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18920IU | Vitamin C: 3.1mg | Calcium: 105mg | Iron: 2.3mg

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    This post originally appeared on Feel Good Foodie and was published December 1, 2017. This article is republished here with permission.

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