Sweet Potato Breakfast Boats

Instructions

1. Preheat the oven to 350° F. Line a baking tray with parchment. Wash and prick the sweet potatoes with a fork.
2. Brush each sweet potato with olive oil and season with salt. Bake for about 60 minutes, until tender when pierced.
3. While the potatoes bake, heat a small pan over medium heat. Add the prosciutto pieces and cook until crispy. Transfer to a paper towel-lined plate.
4. Once the sweet potatoes are baked and slightly cooled, cut in half lengthwise. Gently scoop out the flesh, making sure to keep the skin intact.
5. Add the filling of sweet potato, butter, most of the prosciutto pieces, mozzarella, and fresh parsley to a large bowl. Mash until ingredients are combined. Season with salt and pepper.
6. Spoon the mixture back into the sweet potato skins. Create a small well in the center of each half. (There may be some leftover filling due to the additional ingredients— chef’s treat!)
7. Crack an egg into each well. Return to the oven and bake for about 20 minutes or until the egg whites are set, but yolks are slightly soft.
8. Garnish with remaining crispy prosciutto and fresh parsley.