These Baked Egg & Asparagus Sweet Potatoes are stuffed with roasted asparagus stalks, crisp radish slices, and a baked egg on top. They’re perfect for a delicious breakfast, lunch, or dinner! Plus, they’re healthy, tasty and, best of all, super easy to make!
Baked Egg & Asparagus Sweet Potato Recipe
Personally, I think these colorful Baked Egg & Asparagus Sweet Potatoes are the perfect dish to serve for a small, intimate brunch with friends and family. Serve it alongside a side salad topped with this zesty Citrus Salad Dressing Vinaigrette and bottomless mimosas!
What’s great about them is that you can prep them ahead of time and simply pop them into the oven for 20 minutes to bake the eggs once everyone has arrived.
Ready to make them? Let’s start with the ingredients:
Baked Egg & Asparagus Sweet Potato Recipe Ingredients:
- Sweet Potatoes
- Asparagus
- Olive Oil
- Radishes
- Eggs
- Salt
- Pepper
- Parsley
How to Bake Sweet Potatoes
Start by prepping your sweet potatoes. Scrub the skins, dry them, then use a fork to puncture the sweet potatoes all over to release steam while baking. Then bake for 45 minutes at 400 degrees F or until tender.
In a hurry? Wash, dry, and puncture the sweet potatoes, then microwave on high for 7-8 minutes or until tender.
Once cooked, use a knife to slice into the sweet potato lengthwise, using caution to not slice all the way through. Then push the two ends towards each other in order to force the sweet potato “open” to create a pocket for the stuffing.
While you’re cooking your sweet potatoes, roast the asparagus. First preheat your oven to 400F, then clean your asparagus stalks. Next, place the stalks on a baking sheet, drizzle them with 1-2 TB of olive oil and bake for bake 10 minutes.
Once your sweet potatoes are done baking and asparagus is done roasting, it’s time to assemble the stuffed sweet potatoes and bake the eggs.
Preheat your oven to 350F.
After you’ve pushed open the sweet potatoes to form a “pocket”, line the outsides of the pocket with sliced radishes – making sure the pink edges show at the top. Next, lay 2-3 stalks of roasted asparagus across the sweet potato. Then, crack an egg into the sweet potato pocket, add a sprinkle of salt and pepper and place into your oven on the top shelf under the broiler for 20-25 minutes or until the egg whites are no longer translucent.
Remove the stuffed sweet potatoes from the oven and sprinkle with parsley for garnish.
Serve and enjoy!
More Stuffed Sweet Potato Recipes:
Baked Egg & Asparagus Sweet Potato Recipe
Ingredients
- 4 Sweet Potatoes
- 12 stalks of Asparagus
- 2 TB Olive Oil
- 4-6 Radishes, sliced
- 4 Eggs
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 TB Parsley, diced
Instructions
- Start by prepping your sweet potatoes. Scrub the skins, dry them, then use a fork to puncture the sweet potatoes all over to release steam while baking. Then bake for 45 minutes at 400 degrees F or until tender. (In a hurry? Wash, dry, and puncture the sweet potatoes, then microwave on high for 7-8 minutes or until tender.)
- Once cooked, use a knife to slice into the sweet potato lengthwise, using caution to not slice all the way through. Then push the two ends towards each other in order to force the sweet potato open to create a "pocket" for the stuffing.
- Next, roast the asparagus. Place asparagus stalks on a baking sheet, drizzle them with 1-2 TB of olive oil and bake for bake 10 minutes.
- Once sweet potatoes and asparagus are done, reduce oven temperature to 350F.
- Assemble the stuffed sweet potatoes. Keeping the potatoes on a baking sheet, line the outsides of the sweet potato "pockets" with sliced radishes - making sure the pink edges show at the top.
- Next, lay 3 stalks of roasted asparagus across each of the sweet potatoes.
- Then, crack an egg into each of the sweet potato pocket, add a sprinkle of salt and pepper and place the baking sheet into your 350F oven for 20-25 minutes or until the egg whites are no longer translucent.
- Remove the stuffed sweet potatoes from the oven and sprinkle with parsley for garnish.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 267mgCarbohydrates: 26gFiber: 5gSugar: 8gProtein: 10g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on saltycanary.com is provided as a courtesy, is an estimate only, and should only be used as a general guideline.
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