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These Twice Baked Breakfast Sweet Potatoes recipe is perfect for a whole30 breakfast that everyone in the family will love!

Twice Baked Breakfast Sweet Potatoes

  • Author: Kelsey


  • 3 large or 4 medium sweet potatoes
  • 1 tablespoon ghee
  • 2 tablespoons full fat coconut milk
  • 1 teaspoon garlic powder
  • 6 slices of bacon
  • 1 medium onion, diced
  • 4 large eggs
  • 1 tablespoon chives
  • Salt and pepper


  • Preheat oven to 400 degrees.
  • Line a baking sheet with foil and place sweet potatoes on the pan. Pierce each sweet potato 4-5 times with a fork.  Place in the oven and roast for 60 minutes for large sweet potatoes and 50 minutes for medium sweet potatoes (or until they are easily fork tender).
  • Cut the sweet potatoes in half lengthwise and let rest for 5-10 minutes to cool down a bit.
  • While the sweet potatoes rest, cook bacon over medium high heat until crispy then set aside.  Pour out some of the bacon grease and leave about 1 tablespoon in the pan.
  • Add onions to the pan and cook for about 5 minutes, stirring often until slightly browned and soft. Remove from the pan and set aside.
  • Break eggs into a bowl and whisk with a fork and season with a pinch of salt and pepper. Pour eggs into the pan and cook them, stirring often until scrambled and cooked through. Set aside.
  • Take a spoon and scoop out most of the sweet potatoes leaving a little bit around the sides to maintain the shape. Place the insides in a bowl and mash with a potato masher or fork.
  • Add ghee, coconut milk and garlic powder and mash together again.  Season with salt and pepper to taste.
  • Add chopped bacon, cooked onions, scrambled eggs and chives.  Stir again to combine evenly and season to taste with salt and pepper as needed.
  • Scoop the mixture back into the sweet potato skins evenly then place on a baking sheet lined with foil or parchment paper.  Bake for 10 minutes.
  • Enjoy!