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Sausage and Egg Stuffed Sweet Potatoes

Sweet Potato and Filling Ingredients:

2 sweet potatoes

8 oz. breakfast sausage, crumbled

4 eggs

1/4 cup half and half


Cheese Sauce Ingredients:

2 tablespoons mayo

2 teaspoons mustard

1/3 cup half and half

1/4 cup cheddar cheese, shredded


Additional Ingredients:

1/4 cup cheddar cheese, shredded (for sprinkling on top)



Bake the sweet potatoes at 350 degrees F for 50-60 minutes. Cool, cut each potato in half, and scoop out the middle. Set aside the 4 potato halves (without the flesh in the middle). Add the scooped out potato parts to a separate medium bowl and puree the sweet potatoes.

Cook the sausage in a skillet and drain the fat. Transfer to a plate.

In a mixing bowl, whisk eggs and half and half. In a separate, lightly greased skillet, cook eggs for 2-3 minutes, constantly stirring and flipping until fluffy and airy.

In the bowl, mix together the pureed portion of sweet potatoes, cooked eggs, and cooked sausage.

Next, prepare the cheese sauce by combining all sauce ingredients together and heating them on the stove for several minutes over low-medium heat until cheese is completely melted.



Pre-heat your broiler. Place your 4 sweet potato halves into a broiler proof dish. 

Put some potato-egg-sausage mixture on the bottom of each potato half, and put a thin layer of cheese sauce over the mixture.

Put more potato-egg-sausage mixture on top of the sauce, and add the remaining sauce over it, then sprinkle with your additional cheddar cheese.

Broil the sweet potatoes until the cheese is melted on top – for a couple of minutes. Be careful not to burn the sweet potatoes. Enjoy!

Yield: 4 servings


Recipe inspired by: Julia’s Album

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