Dana: Shared with permission from Coconuts and Kettlebells: A personalized 4-week food and fitness plan for long-term health, happiness, and freedom
Serves: 8 servings
Ingredients
4 large sweet potatoes
2½ Tbsp coconut oil or ghee
8 bacon slices
¼ canned full-fat coconut milk
½ tsp dried rosemary
½ tsp sea salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
8 large eggs
1 tsp minced fresh chives, for garnish
Directions
Preheat the oven to 400F.
Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast until they can be pierced easily with a fork, about 1 hour. Set the sweet potatoes aside to cool, but leave the oven on.
Meanwhile, in a large skillet, melt ½ Tbsp of the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes on each side. Set the bacon aside on a paper towel to cool, then crumble it into small pieces.
When the sweet potatoes are cool to the touch, slice them in half lengthwise and scoop out the flesh into a large bowl, leaving the potato skins intact with a thin layer of potato behind. Set the skins on the baking sheet.
Add the remaining 2 Tbsp coconut oil, the coconut milk, rosemary, salt and pepper to the bowl with the sweet potato flesh and whip with a handheld mixer until smooth. Fold in half the bacon pieces. Divide the filling among the sweet potato skins making a deep well in the center with a spoon to hold an egg. Crack 1 egg into the center of each sweet potato and sprinkle with salt and pepper.
Bake until the egg whites are cooked but the yolks are still slightly soft, 15 to 20 minutes. Garnish with the remaining bacon and the chives.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/twice-baked-breakfast-sweet-potatoes-coconuts-and-kettlebells-book-review/