Okay, I’m really excited about this, and probably a little more than I should be.
I know it’s July.
I know that fall is still so far in the future that it’s silly to be thinking about it now.
But August is only a little more than a week away (crazy, right?) and to me all August is is the four week buffer between pumpkins and crisp weather and multicolored leaves.
Oh, and the glorious prime of the sweet potato.
A craving for sweet potatoes has simply been gnawing at me lately, and I realized I was actually holding myself back, as if there was some unspoken rule that I had to wait until the “appropriate” season to arrive before I could indulge.
But you know what?
I’m going to play the adult card and just do whatever I want, whenever I want.
If I want to have sweet potatoes in the heart of summer or ice cream for breakfast, then so be it.
Pretending that there’s a chilly wind blowing outside is certainly not the worst thing I could be doing in this Phoenix heat.
As for what inspired the rest of this recipe, I had a surplus of breakfast sausage and eggs that were close to passing their prime, so in the spirit of waste-not-want-not I thought I’d experiment with how they might taste when thrown together. I’ve seen sweet potatoes prepared this way before, but it’s almost always with bacon – because, well, it’s bacon – but if I had to pick, I think I’d have to go with sausage over bacon.
I know, I’m sorry.
I really did just say that.
Please don’t think less of me.
The flavor combination ended up being amazing, what with the subtle sweet of the potatoes and the spicy sausage and the savory over easy egg. It was one of those cooking experiments that I could only cross my fingers and hope for the best, a tactic I’ve used for plenty of failed recipes in the past, but in this case I was absolutely blown away by how good it turned out. Talk about a gamble paying off, especially since I used all the eggs I had left on my first try… it would have totally blown my fall fantasy if I had to go out into the Phoenix heat to buy more eggs for a second attempt.
What about you?
How do you like your sweet potatoes?
Breakfast Twice Baked Sweet Potatoes
- Clean sweet potatoes and place on prepared baking sheet. With a fork, poke 4-6 holes evenly around each sweet potato.
- Bake sweet potatoes for 40-50 minutes or until soft and skins are slightly wrinkled.
While sweet potatoes cook, brown and crumble sausage in a large skillet over medium heat for 5-8 minutes or until no longer pink. Reserve 1-2 tablespoons of sausage grease (to taste) and drain the rest. Set sausage aside.
When sweet potatoes are done cooking, remove from oven and let cool for 5-10 minutes. Reduce oven temp to 375 F.
- When cool enough to handle, slice potatoes down the side, taking care to make sure the potatoes halves will be able to sit upright on their own.
Using a spoon, scoop out the insides of sweet potatoes and place them in a large bowl, leaving 1/4 to 1/2 inch of potato flesh around the edges (so that the sweet potatoes look like a bowl). Place potato skins back on the baking sheet and set aside for now.
- Mash the removed sweet potato flesh, either with a potato masher, 2 forks, or with a hand mixer on low speed. Remove any pieces of sweet potato that are too tough or not cooked through enough.
- Pour milk and sausage grease in with mashed sweet potatoes, then stir until milk and grease are absorbed. Add cheese and sausage to bowl and fold in with sweet potato until combined.
- Using a large spoon, scoop out sausage sweet potato mix and spread within prepared sweet potato skins. When sweet potato skins are full, use the back of a spoon to create a well within the filling, large and deep enough to hold an egg.
- Crack 1 egg within each well of the sweet potato skins. It's okay if some of the egg white spills over.
- Place prepared sweet potatoes back in the oven and bake for another 20-25 minutes or until egg whites are opaque.
- Garnish potato skins with salt, pepper, and parsley, to taste. Serve immediately.