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Stuffed Breakfast Sweet Potato Recipe (with Video)

Wheat-free, Grain-free, Dairy-free
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Discover our Stuffed Breakfast Sweet Potato Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 14min | Cook 30min


Sweet Potato Filling
- 1 Sweet potato, insides
- 1 c Chickpeas
- 1 Tomato, diced
- 1 Green onion, chopped
- 0.5 tsp Cumin
- 0.5 tsp Garlic powder
- Salt, to taste
- Pepper, to taste
Lemon Tahini Dressing
- 2 tbsp Tahini
- 1 Lemon, juiced
- Salt, to taste
- Pepper, to taste
- pinch Garlic powder
- 2.5 tbsp water
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1. Coat sweet potato with olive oil & bake at 350 for 1 hour (or cut potato in half and bake for 30 minutes).
2. Add sweet potato filling to a pan and cook on medium-high until mixture thickens (approx 10 minutes).
3. Scoop mixture into sweet potato skins.
4. Create a well in the middle & crack in egg.
5. Bake at 450 until egg sets (approx 10 minutes).
6. Top with avocado, lemon tahini dressing, green onion & enjoy! Makes 2 servings.
1. Make sure baking sheet is well greased when baking potato for the 2nd time so it doesn’t stick! Or use parchment paper (I ran out).

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