Roasted Sweet Potato Baked Eggs

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Close-up, overhead photo of roasted sweet potatoes with baked eggs nestled in among the sweet potatoes.

Some recipes are born from a love of making some of my recipes easier. I love to whip up a good quiche or frittata but sometimes I like to keep things simple (really simple). This baked egg dish is about as easy as it gets, once you get quick at dicing.

The Sweet Potatoes

Don't throw this recipe out if you don't like sweet potatoes. It's really the concept of baked eggs that I would recommend. Any vegetable that goes well with baked eggs, and can be roasted, is a possibility here.

During the winter months, try different varieties of squash. During the spring, roasted asparagus is a nice touch (but I'd skip the first roasting step- no one likes mushy asparagus). And finally, in summer, roasted sweet corn and peppers rounds out the year. You could also mix two recipes and use something along the lines of this sunchoke hash.


There are a few items that you can tell I love, just by the amount I use them in recipes. Shallots are at the top of the list. Sure, they are can be more of a pain to prep but the flavor gets me every time. It's the perfect mix of sweet and savory, all with a small hint of garlic.

Of course, you can go with something a bit more forward. Try a bit of minced garlic added in with the sweet potatoes. During the spring months, green garlic can also add a nice flavor (and a bit of color contrast!) Or, go with the solid stand-by of minced yellow onion.

Vegan (a complete overhaul)

For almost every recipe I give, I can almost always turn it vegan. That is, however, a bit harder when baked eggs are the star of the show. I'd say if you're bent on doing something similar, roast the sweet potatoes and turn it into a tofu scramble. Not the same but still delicious.

Spicy Baked Eggs

Finally, switch up the herbs. I've made this with a bit more savory elements and it's delicious. Coat the sweet potatoes in a bit of curry powder, berbere spice, or a simple mix of cumin/coriander. It takes a bit of reworking the herbs but the end egg bake is delicious.

Overhead photo of roasted sweet potatoes and baked eggs, topped with rosemary and goat cheese.

Close-up, overhead photo of roasted sweet potatoes with baked eggs nestled in among the sweet potatoes.
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Roasted Sweet Potatoes, Gorgonzola and Baked Eggs

1 to 2 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
  • 1 medium sweet potato (about 1 pound)
  • ¼ minced shallot
  • 2 heaping teaspoons minced fresh thyme
  • 2 heaping teaspoons fresh minced rosemary
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 2 large eggs
  • Goat cheese or feta (for topping (optional))
  • Crushed red pepper (for topping (optional))
  1. Heat your oven to 425˚F and have a 8x8 (or similar-sized) baking dish ready. Give the sweet potato a good scrub and cut it into 1/2" cubes. Place in the pan along with the shallot, olive oil, herbs, and salt. Toss until well combined. Place in the oven and roast for 25 to 30 minutes.
  2. Once the sweet potatoes are mostly tender, create two wells and crack in the eggs. Return the pan to the oven and bake for another 8 to 10 minutes, until the whites are set and the yolks are to your desired doneness. 
  3. Top with cheese and crushed red pepper if desired.
Prep Time: 15 minutes
Cook Time :40 minutes

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19 comments on “Roasted Sweet Potato Baked Eggs”

  1. This looks delicious - I love sweet potatoes for breakfast!

  2. Erin, I should know better than to visit your site before I've eaten breakfast. I'm suddenly terribly hungry, which I credit to your lovely photos and dish.

  3. I've been eating a lazy version of this, lately - roasted sweet potatoes topped with fried eggs, and it's been my go-to lunch (or dinner) for the past couple of weeks. It's super delicious, but I'm taking a note from you and baking everything together, next time.

    Also, those are some incredibly gorgeous photos, lady.

  4. This sounds incredible - perfect morning after Thanksgiving breakfast if you ask me!

  5. I think sweet potato for breakfast is a great idea. Top anything ... well, almost anything with an egg and it's gold.

  6. Hooray for sweet potato hash and eggs! I might switch out the gorgonzola for feta, or some other salty, crumbly cheese. ON NOM etc. 🙂

  7. This looks divine! I'm almost always an oats-for-breakfast person, but since I have tomorrow off and will have the opportunity to cook, I think I might have to deviate from my routine and give this a go.
    Love it! Thank you for the inspiration!

  8. Well this looks pretty much perfect for this time of year. There's a spot here in Seattle that makes the most perfect baked eggs, and I can never quite duplicate them at home. I love your version with squash -- brilliant. Congrats on the new design venture! I love the site and the concept ... hoooray for small business! xx, mg

  9. Do you think you could do this wish sweet potatoes that have already been cooked? Like a post-thanksgiving-breakfast-mash esque type dish?

  10. I made this for dinner (and added minced garlic and shallot) it was SO SO good. Could not recommend enough.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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