From the April/May 2019 issue
PREP TIME:​ 5 minutes
COOK TIME: 60 minutes


  • 2 medium sweet potatoes
  • 4 slices of bacon
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 4 large eggs
  • salt and pepper, to taste
  • 2 medium avocado, sliced
  • 1 medium tomato, diced
  • Sliced green onions, for topping


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse sweet potatoes and poke with a fork. Place on baking sheet and bake for about 50 minutes until soft.
  2. When sweet potatoes have about 10 minutes left, make the bacon. In a large sauté pan over medium heat, add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel lined plate and let cool.
  3. When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, except leaving a thin layer so they can maintain their shape. Add the insides into a medium bowl along with garlic powder, cumin, chili powder, and salt and pepper. Crumble the bacon in the bowl and mix to combine. Evenly distribute mixture back into sweet potato skins, leaving a hole in the middle. Place back on the baking sheet and crack an egg in the hole.
  4. Turn down oven to 350 degrees and bake for 8-12 more minutes until egg is cooked to your preference. Top with sliced avocado, diced tomatoes, and green onions.