Sweet Potato Breakfast Boats Recipe By Tasty

Steps:

• Preheat the oven to 425°F (220°C).
• Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
• In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
• Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
• In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
• Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
• Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
• Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
• Fold the outside sweet potato slices over the loaf.
• Bake for 30 minutes.
• Invert the loaf onto a serving plate, then slice and serve.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
• In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
• Transfer the mixture to the baking pan and spread in an even layer with a spatula.
• Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
• Let cool for 10 minutes, then slice into 9 bars.
• Enjoy!

Steps:

• Use a fork to pierce holes all over the sweet potatoes.
• Preheat oven to 400°F (200°C).
• Microwave the potatoes for 7 minutes until they have softened significantly.
• Slice the potatoes in half and use a spoon to scrape out the inner flesh, making sure to leave at least a ¼-inch (6 mm) thick border on each side, saving the scooped out potato parts to use for side dishes.
• Transfer the potatoes to a parchment paper-lined baking sheet.
• Fill each of the potatoes with 1 egg and an assortment of fillings for whatever flavor combinations you'd like. Season each potatoes with salt and pepper.
• Bake for 8-12 minutes, until the egg has cooked to preferred doneness.
• Top the potatoes and side dishes with your choice of topping and garnishes and serve.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
• Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
• Mix the fajita seasoning ingredients together.
• Drizzle in olive oil. Season the boats and veggies.
• Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
• Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
• Shred the chicken with 2 forks and mix together with the veggies.
• Fill up sweet potato boats and top with mozzarella cheese.
• Bake for 5 more minutes, or until cheese is melted.
• Garnish with your favorite toppings (we used guacamole and cilantro).
• Enjoy!