Baked eggs in sweet potatoes

Sundays are always an odd day for us, food-wise. Since I’m at home every day, it ought to be no different from the rest of the week, but somehow… DH and Kipper are both at home, and there are the ‘Sunday jobs’ – laundry, changing the sheets etc. – that give the day its own ‘feeling’. And that is reflected in what we end up eating.

We have our traditional waffle breakfast, in the morning,  then lunch is usually wraps or something on toast. And dinner is whatever I can quickly put together from the contents of the fridge. Sometimes with chips. I try to ring the changes when I can, but I rarely feel like spending a long time in the kitchen on a Sunday. So quick and tasty is always going to be a winner.

Enter, these baked eggs in sweet potatoes!

Soft, buttery, baked sweet potato encloses a creamy-soft egg - delicious! Serve with a simple salad for an easy, tasty & nutritious light lunch or supper.

There’s really no meal easier than jacket potatoes, and you could actually do this with regular (white) potatoes just as easily as with sweet potatoes. Scrub them, stab them, and sling them in the oven. Then forget about them for an hour or so while you do something else.

Then – and this is the really great part – take 5 minutes of minimal effort to transform them into these gorgeous baked eggs in sweet potatoes! They looked so fantastic when they came out of the oven, and they tasted delicious. The soft, buttery sweet potato flesh and creamy egg… They really didn’t need much by way of accompaniment and we just had a green salad. Kipper loved hers. And I have to admit, I was pretty keen too. A perfect, easy, Sunday dinner. 

And I can’t be alone in noticing that these would be ideal for a Pesach meal, can I?

Soft, buttery, baked sweet potato encloses a creamy-soft egg - delicious! Serve with a simple salad for an easy, tasty & nutritious light lunch or supper.

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Baked eggs in sweet potatoes
Serves 1
Write a review
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
217 calories
27 g
196 g
9 g
8 g
4 g
185 g
298 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 217
Calories from Fat 77
% Daily Value *
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 196mg
Sodium 298mg
Total Carbohydrates 27g
Dietary Fiber 4g
Sugars 6g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 medium sweet potato
  2. 1 tsp butter
  3. 1 egg
  4. Salt & pepper
  1. Preheat the oven to 200C.
  2. Scrub the sweet potato, and pierce in several places with a fork. Place on a baking tray in the oven and bake for 45-60 minutes or until soft.
  3. Remove the potato from the oven and cut a slit in the skin lengthwise. Open the potato up and scoop the flesh to the sides to create a hollow.
  4. A the butter to the hollow and spread with a spoon. Crack the egg into the hollow.
  5. Season with salt and pepper to taste, then return to the oven for 5-10 minutes, depending on how cooked you like your egg.
  6. Remove from the oven and serve at once!
  1. This recipe serves one, however it is simple to multiply up for more people!
There are plenty more terrific Pesach recipes in my book – Helen’s Delicious Pesach. Buy it on or, or get the ebook for iPad, or pdf, from


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  3. recipesfromapantry

    What a brilliant idea – an easy way to jazz up sweet potatos

  4. Oh this looks awesome, I love baked sweet potatoes and also baked eggs so I need to try this for sure.

  5. I’ve never had egg in a baked potato before but u love the idea, I may have to try this tomorrow when we get home from a busy day out!

  6. Cecilia Keinapel

    Wow this looks very interesting, I have never tried this recipe before. Looks yummy though!

  7. Love this idea Helen. I’ve never tried a baked egg and I’m not quite sure how long to leave it to cook so the white is done but you still get a runny yolk. I think your potatoes are a good place to start.

    • Thanks Choclette! I like them after about 5 mins when they’re still quite soft, although DH prefers a few minutes longer. If you keep an eye on them you can see when the white is just about done, and I usually whip them out at that point 🙂

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