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Bacon and Egg Sweet Potato Boat | Taste and Tipple

Bacon and Egg Sweet Potato Boats

Course Breakfast
Cuisine Canadian, Whole30
Keyword Bacon and Egg Sweet Potato Boats
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 2 servings
Author Yvonne Langen


  • 2 large sweet potatoes
  • sea salt
  • 4 slices bacon cooked and chopped
  • 4 small eggs
  • freshly ground pepper
  • cilantro

Avocado Cilantro Lime Sauce

  • cup Whole30 approved mayo*
  • 1 large avocado
  • ½ cup cilantro roughly chopped
  • 1 large garlic clove minced
  • 2-3 tbsp water, thin to taste
  • lime juice from 1 lime
  • ¼ tsp freshly ground pepper
  • ¼ tsp salt

Harissa Relish

  • ½ tsp cumin seeds
  • ½ tsp caraway seeds
  • ½ tsp chili flakes
  • ½ cup chopped jarred piquillo peppers
  • ¼ tsp finely grated garlic
  • 1 tbsp extra virgin olive oil
  • Salt to taste


  1. Preheat oven to 400 degrees.
  2. Pierce potatoes all over with a fork. Place potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until fork tender.

  3. While potatoes bake, cook bacon, set on paper towels to sop up excess grease and then chop. Also prepare the Avocado Cilantro Lime Sauce and Harissa Relish while potatoes are baking.

  4. Remove potatoes from oven and when slightly cooled enough to handle, carefully make a slit in each potato, cutting lengthwise without cutting all the way through.

  5. Use the back of a spoon to create a crater in each potato, spoon in 1-2 tbsp of the Avocado Lime Dressing.

  6. Heat a non-stick pan over medium heat. Add 1 tbsp olive oil. Crack two eggs into the pan and cook sunnyside up until whites are set but yolks are still runny.

  7. Add one egg into each sweet potato boat. Sprinkle with chopped bacon, spoon in some of Harissa Relish (to taste), and sprinkle in some cilantro leaves for garnish. Serve.

Avocado Cilantro Lime Sauce

  1. In a blender or food processor combine ingredients for dressing until smooth. Store in fridge for 5-7 days.

Harissa Relish

  1. For the harissa relish, place cumin and caraway seeds in small frying pan over medium heat. Toast, shaking pan occasionally, until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and add chili flakes. Toast for 10 seconds. Transfer to plate to cool.
  2. In a spice grinder or with a mortar and pestle, coarsely grind cooled spices. Add to bowl with piquillo peppers, garlic, olive oil and salt. Mix. Transfer to airtight container. (Relish will keep in fridge up to 1 week. Bring to room temperature before serving.)

Recipe Notes

Avocado Cilantro Lime Sauce recipe from: "Avocado Cilantro Lime Dip/Dressing." Kim's Cravings. January 8, 2019.