Twice Baked Steak and Egg Sweet Potatoes

Twice Baked Steak and Egg Sweet Potatoes

Twice Baked Steak and Egg Sweet Potatoes

  • Cook Time: 45min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 medium leftover baked sweet potatoes, sliced in half lengthwise
  • 1 cup diced leftover steak, divided
  • 1 cup sliced leftover roasted asparagus (1/2 inch pieces, cut on a bias), divided
  • 6 large Pete and Gerry’s Organic Eggs, divided
  • 3/4 cup plus 2 tablespoons finely crumbled feta cheese, divided
    thinly sliced chives or green onions, optional
    salt and pepper to taste
  1. Instructions
  2. 3/4 cup plus 2 tablespoons finely crumbled feta cheese, divided
    thinly sliced chives or green onions, optional
    salt and pepper to taste
  3. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl, leaving a 1/4”-1/2” perimeter as you scoop. Save sweet potato flesh for another use.
  4. Place hollowed potato halves onto a baking sheet lined with parchment.
  5. Evenly spread 2 heaping tablespoons of each the steak and asparagus into each sweet potato and top each with a heaping tablespoon of crumbled feta.
  6. Crack an egg into a ramekin and carefully pour the egg into one of the sweet potatoes, over the steak mixture. Repeat with the remaining eggs and sweet potatoes. Lightly season with salt and pepper.
  7. Place stuffed sweet potatoes into the oven and bake until egg whites just set and yolks are still runny, 9 to 12 minutes. Top each with an additional teaspoon of feta.
  8. Allow stuffed sweet potatoes to cool for 5 to 6 minutes, sprinkle with sliced green onions or chives, if using. Serve.