Egg Stuffed Sweet Potato

Again, another “Lori creation” from the random things we had around the house to cook. Tomorrow is hopefully my grocery shopping day. 🙂

First of all, I can’t believe that this is the third time that I have gotten my husband to eat sweet potatoes! He pretty much said the exact same thing this morning as we sat down to eat. When I asked him if he liked this dish, I think he was just as shocked as I was when he said, “Yes.”  🙂

I really had no idea what I was doing when I made this….just another fun experiment with some unusual ingredients!

EGG STUFFED SWEET POTATO

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

Ingredients:

• 1 extra large, or 2 sweet potatoes
• 2 eggs
• 1-2 tbsp cream cheese
• About 1 tbsp coconut oil, melted
• 1 tbsp pure maple syrup
• 1-2 tbsp almond flour (optional)
• 1-2 tbsp butter, melted (optional)

Directions:

• Preheat oven to 400 degrees
• Put some holes in your sweet potato, place it on a microwavable safe plate, coat with the melted coconut oil and heat until completely cooked and soft.
• When it is finished, slit the middle and move the sweet potato around a bit on the inside to leave room for the eggs.
• Take little chunks of the cream cheese and put them in the sweet potato.
• Pour in both eggs, making sure not to break the yokes.
• Add small chunks of the the rest of the cream cheese on top of the eggs.
• Pour the maple syrup over the eggs.
• Sprinkle the almond flour on top (optional)
• pour the melted butter over the almond flour. (optional)
• Cook for about 20 minutes.