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bacon and egg stuffed sweet potato

Anna's bacon and egg stuffed sweet potato

7
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

Orange sweet potato (kumara)

1 small, (120g) (see tip)

Olive oil

1 tsp

Mushrooms

250 g, button variety, sliced

Asparagus

½ bunch(es)

Cherry tomatoes

4 individual, on the vine

Baby spinach

2 cup(s), (40g)

Shortcut bacon

45 g, (buy 50g), fat trimmed, diced

Egg(s)

2 medium, lightly beaten

Instructions

  1. Boil, steam or microwave sweet potato until tender.
  2. Heat olive oil in a non-stick frying pan over high heat. Cook mushrooms, asparagus, tomato and spinach, turning vegetables occasionally, for 2 minutes or until tender. Season with salt and pepper. Transfer to a plate and keep warm.
  3. Return pan to high heat. Add bacon and cook for 2 minutes or until golden and crisp. Add eggs and cook, stirring slowly, for 1 minute or until softly scrambled.
  4. Split sweet potato lengthways. Fill with bacon and egg mixture. Serve with the vegetables and season with pepper.

Notes

Tip: I use a mini gold sweet potato because it is just the right size. If unavailable, use half or a third of a larger one.