Baked Sweet Potato and Egg Boats
ContinentalHealthyGolden eggsMedium
Sweet potatoes baked soft, scooped out and filled with egg — a wholesome, oven-baked light meal.
Prep time10 min
Cook time45 min
Total time55 min
Servings2
Ingredients
- 2 medium shakarkandi (sweet potatoes)
- 2 eggs
- 1/4 cup spinach, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1 tsp cooking oil
Method
- Heat the oven to 200°C.
- Rub the shakarkandi with oil and bake for 30 minutes until soft.
- Cut each in half lengthways and scoop out a little flesh.
- Mix the scooped flesh with spinach, salt and pepper.
- Spoon the mixture back into the skins.
- Crack an egg into each half.
- Bake for 10–12 minutes until the egg is set, then serve.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)9 g
Fat (estimate)6 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Bake the shakarkandi until fully soft before filling. Allergic to eggs? Fill with paneer and vegetables instead. Shakarkandi is widely available in Pakistani winter markets.