Loaded Sweet Potato Boats
savory flavors combine for this delicious brunch or supper
Ingredients
- 2 large sweet potatoes halved, oiled, and salted
- 1/2 pound sausage
- 1 cup spinach packed
- 3-4 eggs scrambled
- 1/3 c cheese your choice, shredded
Instructions
Prepare Sweet Potatoes
- Preheat oven to 400°. Select fat sweet potatoes and wash and dry them well. Cut in half, rub with oil (your choice of coconut, olive, avocado) and salt both sides. Place cut side down on a baking sheet and bake for 45-60 minutes.
- When they can be easily pierced with a fork at the deepest part on the cut side , remove from oven and allow to cool for 10-20 minutes.
- Scoop the flesh out, leaving a 1/4" rim of sweet potato flesh all around the edges and bottom of the potato. This will provide some nice sweet potato taste to go with your boat fillings.
- Save the flesh for your next sweet potato meal: Shepherd's Pie with Sweet Potato Mash, mashed sweet potatoes, or a decadent, doctored-up sweet potato casserole.
Assemble Your Boats
- Preheat oven to 350°. In a large pan, cook sausage (pork, chicken, Italian, mild, ground, or diced-up pre-cooked links, your choice!)
- Wilt spinach into sausage and set aside.
- In a non-stick skillet, scramble four eggs, seasoning as you prefer. Combine eggs with sausage and spinach mixture.
- Spoon into four halves of hollowed-out sweet potato. Top with a sprinkle of cheese and warm in oven until cheese melts, about 10 minutes.