Go Back
–+ servings

High-Protein Loaded Baked Sweet Potato (Breakfast)

Gentle Tummy
Print Recipe

Ingredients
  

  • 1 medium sweet potato
  • 1 teaspoon light olive oil (or avocado oil)
  • 1/4 cup greek yogurt
  • 2 eggs
  • 2 ounces cheddar cheese
  • 1 tablespoon green onion (chopped)

Ground Turkey Sausage:

  • 1 pound ground turkey
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground sage
  • 1 teaspoon crushed rosemary
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/8 teaspoon maple extract
  • dash black pepper

Instructions
 

  • Rinse and dry 1 medium sweet potato, then cut it in half lengthwise. Rub the cut sides with 1/2 teaspoon light olive oil and sprinkle lightly with a pinch of coarse sea salt.
  • Oven Method: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the sweet potato halves cut-side down and bake for 30 to 40 minutes, until a fork slides easily through the center.
  • Air Fryer Method: Place the sweet potato halves cut-side down on parchment trimmed just slightly larger than the potato. Air fry at 380°F for 25 to 30 minutes, until fork tender and soft all the way through.
  • Heat a skillet over medium heat with 1 teaspoon light olive oil. Add 1 pound ground turkey and break it up with a spatula. Season with 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon paprika, 1/2 teaspoon dried thyme, and 1/8 teaspoon maple extract if using.
    Cook for 7 to 9 minutes, stirring occasionally, until the turkey is fully cooked and no longer pink. Transfer to a plate lined with a paper towel.
  • Lower the heat to low or medium-low and add 1 teaspoon butter to the skillet. Crack in 2 large eggs and add 2 to 3 small pinches of salt. Stir gently with a silicone spatula, cooking slowly until the eggs are just set and still slightly glossy, about 3 to 4 minutes. Remove from heat before they look fully done.
  • Place one sweet potato half on a plate and gently fluff the center with a fork. Add 2 tablespoons plain Greek yogurt, 1 scrambled egg, about 1/4 cup cooked turkey sausage, 1 to 2 ounces shredded cheddar cheese, and 1 to 2 tablespoons sliced green onion. Serve warm.

Video

Notes

Bake the sweet potato until it’s truly tender: I wait until a fork slides through the center easily. If it’s even slightly underbaked, it won’t reheat well and the texture feels off.
Scramble the eggs low and slow: I keep the heat low and pull them off while they still look a little glossy. They finish cooking on the plate and stay soft instead of rubbery.
Season the turkey well: The maple, sage, rosemary, and thyme are what make this work. When I’ve under-seasoned it, the whole dish falls flat, so this step matters.
Reheat the potato before adding toppings: I always warm the sweet potato on its own in the oven or air fryer, then add everything else. This keeps the skin from turning soggy.
Use the broiler for melty cheese: If I want the cheese fully melted, I slide the assembled potato under the broiler for a minute or two and keep a close eye on it.
Assemble right before eating: When I meal prep this, I store everything separately and put it together just before serving. The flavor and texture are noticeably better.
Did you make this recipe?Please let me know in the comments below how it turned out :)