Sweet Potato Boats with Kale, Bacon, and Egg

One of my goals during Whole 30 was to incorporate new dishes into my day instead of continuously rotating through the same ones like I usually do. Being unable to enjoy my usual kefir puddings, overnight oats, and fistfuls of granola (by the bag), breakfast has become seemingly difficult. Then I realized: who said vegetables can’t be the star of your breakfast. So with that mindset, and the success of finally finding Whole 30 compliant bacon, I created this new brunch superstar. Not only is this dish absolutely delicious, but it is aesthetically pleasing and will impress any brunch crowd you have invited to your kitchen. Plus, every once and awhile we all need to cut back on our morning overload of sugars, whether its natural or not, and include some more hearty vegetables.

Recipe

Ingredients (serves 2 – I found 2 boats per person to be filling):

  • Sweet potato (2)
  • Kale (1 bunch)
  • Bacon (5-6 strips)
  • Eggs (4)
  • Ghee
  • Salt & pepper
  • Hot sauce

Directions:

1. Prepare your sweet potatoes (**I recommend doing this the night before):

a. Wash and scrub the outside of the potatoes

b. Poke holes using a fork on the exterior of the potatoes (~8 stabs for each)

c. Place the potatoes on a tinfoil lined baking sheet and bake at 425 for ~45 minutes or until soft

d. Once the potatoes are cool, cut them in half lengthwise and keep in the fridge overnight

2. Cook your bacon in the oven at 425 on a tinfoil lined baking sheet until crisped to your desire (I prefer to cook on a cooling sheet over a tinfoil lined baking sheet to maximize crispiness)

3. While the bacon is cooking, wash and tear your kale into 1 inch pieces

4. Heat a cast iron skillet with ghee and, once hot, crisp the kale while seasoning with salt and pepper

5. Remove the potatoes from the oven and hallow out a 2 inch wide center of each (place the sweet potato that you’ve removed to the side)

6. Move the four sweet potato “boats” to a tinfoil lined baking sheet and place some kale and bacon bits in the hallowed center of each

7. Crack an egg in each hallowed center

8. Place the baking sheet in the oven at 425 for ~10 minutes or until the eggs are cooked to your liking (I prefer them runny)

9. Remove the baking dish from the oven and serve each boat over a bed of crisped kale and bacon bits

10. Serve immediately and enjoy with some hot sauce!

Diet/Allergy Compliant:

  • Whole 30
  • Paleo
  • Low FODMAP
  • Gluten Free
  • Soy Free
  • Nut Free