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.