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Sweet Potato Egg Boats Peachy Palate
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Sweet Potato Egg Boats Recipe by Peachy Palate

A mighty baked sweet potato, sliced in half, filled with two large eggs and steamed to perfection; the key is in the method in order to end up with a gooey runny yolk and cooked egg whites!

This would be a perfect addition to any brunch table, served on its own or as a side or why not make it “brinner”. If you’re not pushed about having a runny yolk you could always cook them in the oven, either adding the yolk at the end or just putting the whole lot in to bake together.

You could also whisk the eggs for more of an omelette like filling, even adding in some different veggies to the mix; chopped spinach, sautéed peppers, or go all out carb loaded with some cooked basmati rice! Now that I want to try!

I think I love these even more because they’re quite aesthetically pleasing. I most definitely eat with my eyes. I wouldn’t necessarily be put off by something more garbage bowl in appearance once I’d made it myself, but it is nice to sit down to something pretty that’s both a treat for more than just the tastebuds. So simple, relatively hassle free and incredibly satisfying. A little bit of care and attention, it is a labour of love!

Serves 1


– 1 large baked sweet potato
– 2 large organic eggs
– 1/2 tbsp (7g) coconut oil, melted
– Pink Himalayan rock salt and black pepper

Garnish Options

– Chili Flakes, Steamed Green Beans, Chives


1. Slice your baked potato in half. Using a teaspoon, carefully scoop some of the flesh from either side leaving a thick outer “wall”.
2. Separate eggs into three bowls; whites in one, yolks in two separate small bowls/dishes.
3. Whisk egg whites with a pinch of salt and pepper.
4. Place coconut oil into a non-stick pan over a low to medium heat. Lay sweet potato halves into the pan, skin side down and carefully pour egg white into either side until just almost full; you will be returning the yolks closer to the end!
5. Cover the pan with a lid or with a sheet of aluminium foiling ensuring the edges are sealed. Leave to cook for 15 -20 minutes until the egg whites are almost cooked through.
6. Gently drop the yolks into the centre of the egg whites, cover the pan once more and leave to cook for 3-5 minutes depending on your own desired level of doneness.
7. Sprinkle with fresh chives and dried chili flakes, season with a little more salt and pepper to your own taste and dig in!
8. Green beans or asparagus spears on the side are the perfect “green soldiers” for dunking!



Peachy Palate I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.

My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a  sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food!

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