These Mexican Sweet Potato Egg Boats are bursting with flavors and spice.
I don’t know about you but I get so tired of eating scrambled eggs every single day for breakfast. Let’s face it. I don’t really have time to whip up a batch of zucchini muffins or eggs benedict every single morning so breakfast is usually nothing at all or plain boring scrambled eggs.
I’ve discovered the sweet potato egg boat! After seeing versions float around Pinterest for a while I decided it was time to up my breakfast game.
I’m so glad I did! They’re super easy and if you cook the potatoes the day before it only takes a few minutes the next morning to throw everything together.
I simply browned some onions and peppers with a link of chorizo and some chipotle peppers and stuffed that mixture into the potato, cracked an egg on top and popped it in the oven to cook the egg. About 10 minutes later I had one of the most filling breakfasts I’ve had in a while….with hardly any effort.
After I snapped the photos I decided that a chipotle mayo drizzle would be the perfect addition to the boats and it was great! It adds a nice creamy flavor that bumps up the heat a bit too. I definitely recommend whipping up a batch, it only takes a minute.
Mexican Sweet Potato Egg Boats
- 1 large sweet potato
- 2 tablespoons olive oil
- 1/2 large white onion, diced
- 1/2 bell pepper, any color, diced
- 5 ounces chorizo
- 1 chipotle pepper in adobo sauce
- 2 eggs
- Chipotle mayonnaise - Simply mix 2 tablespoons mayo with a bit of the adobo sauce and minced chipotle pepper until you reach the spice level you want.