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Twice Baked Steak + Egg Sweet Potatoes

  • Meals
  • Farmer Favorite
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Serving Yield 6

Many thanks to our friends at Spoon Fork Bacon for this super easy leftovers recipe.

By: Spoon Fork Bacon

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 shredded Comté or Gruyère cheese
  • Thinly sliced chives or green onions, optional
  • Salt and pepper to taste

Directions

Step 1

Preheat oven to 375˚F.

Step 2

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.

Step 3

Place hollowed potato halves onto a baking sheet lined with parchment.

Step 4

Evenly spread 2 heaping tablespoons of each the steak and asparagus into each sweet potato and top each with a heaping tablespoon of shredded cheese.

Step 5

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.

Step 6

Top each sweet potato with an additional tablespoon of shredded cheese.

Step 7

Place stuffed sweet potatoes into the oven and bake until egg whites just set and yolks are still runny, 9 to 12 minutes.

Step 8

Allow stuffed sweet potatoes to cool for 7 to 10 minutes, sprinkle with sliced green onions or chives, if using. Serve.

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Twice Baked Steak + Egg Sweet Potatoes

Serving Yield 6

Many thanks to our friends at Spoon Fork Bacon for this super easy leftovers recipe.

By: Spoon Fork Bacon

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 shredded Comté or Gruyère cheese
  • Thinly sliced chives or green onions, optional
  • Salt and pepper to taste

Directions

Step 1

Preheat oven to 375˚F.

Step 2

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.

Step 3

Place hollowed potato halves onto a baking sheet lined with parchment.

Step 4

Evenly spread 2 heaping tablespoons of each the steak and asparagus into each sweet potato and top each with a heaping tablespoon of shredded cheese.

Step 5

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.

Step 6

Top each sweet potato with an additional tablespoon of shredded cheese.

Step 7

Place stuffed sweet potatoes into the oven and bake until egg whites just set and yolks are still runny, 9 to 12 minutes.

Step 8

Allow stuffed sweet potatoes to cool for 7 to 10 minutes, sprinkle with sliced green onions or chives, if using. Serve.