Baked Breakfast Sweet Potato with Scrambled Eggs
  • Easy
  • 10 Minutes
  • Serves 1

Nutrition Per Serving

  • Calories: 310 cal
  • Fat: 17.2g (11.4g Saturated Fat)
  • Carbohydrates: 23.9g
  • Fiber: 3.8g
  • Sugar: 7.8g
  • Protein: 14.6g

Print Recipe


  • 1 small Sweet Potato (or 1/2 medium-large sweet potato), about 4 oz.
  • 2 Eggs, lightly beaten
  • 1-2 tsp. Canned Coconut Milk (optional)
  • 1/4 tsp. Ground Cumin
  • 2 tsp. Coconut, Avocado or Olive Oil
  • 1/2 Cup Sprouts
  • 2 Tbsp. Cilantro, roughly chopped
  • Sea Salt and Pepper, to taste
  • A few drops of hot sauce


  1. Baked sweet potato. The easiest way to do this is to prick sweet potato 3-4 times with the tip of a knife. Then, microwave it for 8-10 minutes, depending on size. A more traditional way is to bake it. Do so by placing the sweet potato in a 350-degree oven for 45 minutes (can take up to 1 hour and 15 minutes, depending on size).
  2. Remove sweet potato from microwave or oven. Split open.
  3. Whisk together eggs, coconut milk, cumin, salt, and pepper.
  4. Add oil to a small saute pan. Heat on medium-high.
  5. Add eggs, salt, and pepper to the pan. Scramble until eggs are set.
  6. Tuck scrambled eggs into the split sweet potato.
  7. Top with sprouts and hot sauce.