← All recipes
Twice Baked Steak and Egg Sweet Potatoes
6
Steps
- 1. Preheat oven to 375˚F.
- 2. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl, leaving a 1/4”-1/2” perimeter as you scoop. Save sweet potato flesh for another use.
- 3. Place hollowed potato halves onto a baking sheet lined with parchment.
- 4. Evenly spread 2 heaping tablespoons of each the steak and asparagus into each sweet potato and top each with a heaping tablespoon of crumbled feta.
- 5. Crack an egg into a ramekin and carefully pour the egg into one of the sweet potatoes, over the steak mixture. Repeat with the remaining eggs and sweet potatoes. Lightly season with salt and pepper.
- 6. Place stuffed sweet potatoes into the oven and bake until egg whites just set and yolks are still runny, 9 to 12 minutes. Top each with an additional teaspoon of feta.
- 7. Allow stuffed sweet potatoes to cool for 5 to 6 minutes, sprinkle with sliced green onions or chives, if using. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
