Sweet Potato Breakfast Boat

DIRECTIONS

Preheat the oven to 400°. Line a rimmed baking sheet with foil and coat the foil with cooking spray. Pierce each sweet potato several times with a fork and place them on the prepped baking sheet. Bake for 45 minutes or until tender. Set the sweet potatoes aside, but do not turn off the oven.

When they’re cool enough to handle, cut the sweet potatoes in half lengthwise and scoop out the inside, leaving a ¼ʺ- to ½ʺ thick shell. Set the shells on the baking sheet, cut side up. You won’t use the removed sweet potato for this recipe.

Put the sausages and a little water in a skillet over medium heat. Whisk together the eggs, salt, pepper, and red pepper flakes until well mixed; pour them into the skillet with the sausage slices. Cook until the eggs are done, stirring occasionally.

Stuff the egg mixture into the sweet potato shells, sprinkle with as much cheese as you like, and bake 5 minutes longer or until the cheese melts.

Top with mini pepper slices and serve with maple syrup.

Done and delicious.

WHY SWEET POTATOES FOR BREAKFAST?

Why not?!

• They’re delicious.

• They can be baked, fried, sautéed, or roasted.

• You can slice or dice them, spiralize them, or bake them whole.

• They’re packed with fiber and vitamins.

• And they’re a delicious start to any day.

SELECTING PERFECT SWEET POTATOES

Look for those that are:

• medium-sized

• firm to the touch

• smooth without cracks or cuts

HOW TO STORE SWEET POTATOES

Sweet potatoes stay fresh longest in a cool location.

• Ideal temperature is between 50°F and 60°F. At this temp, your sweet potatoes should last close to a month.

• At 60°F to 70°F, sweet potatoes will last about a week.

Keep them away from moisture, heat, and light.

Don’t wash sweet potatoes until you’re ready to use them. To store, simply brush off excess dirt with a dry paper towel. Moisture will speed up rot.

Don’t store sweet potatoes with onions, as the onions will cause them to sprout.

Don’t store sweet spuds in the refrigerator.