6 large sweet potatoes with skins (1.2 kg)
4 tablespoons of smoked bacon, diced
4 tablespoons of chopped onion
3 slightly beaten eggs
1/2 teaspoon of salt
1 cup of mozzarella cheese, grated coarsely (100 g)
6 large sweet potatoes with skins (1.2 kg)
4 tablespoons of smoked bacon, diced
4 tablespoons of chopped onion
3 slightly beaten eggs
1/2 teaspoon of salt
1 cup of mozzarella cheese, grated coarsely (100 g)
In a large saucepan, place the sweet potatoes, cover with cold water, add 1 tablespoon of salt and bring to a boil
Cover the saucepan and cook until the sweet potatoes are tender, but still firm (around 20 minutes)
Drain and let cool slightly
Preheat the oven to 250°C (very hot)
Cut a lid on each sweet potato along its length and reserve
With a spoon, carefully remove the flesh, leaving a border of 0.5 cm
In a bowl, mash the flesh well and reserve
In a large frying pan, fry the bacon and onion over high heat until they start to brown (around 4 minutes)
Remove and discard the fat from the frying pan
Add the eggs and salt
Cook, stirring constantly, until the eggs are set (around 3 minutes)
Remove from the heat and mix with the mashed flesh
Add the mozzarella cheese and mix
Fill the sweet potatoes with this mixture and put on the lids
Arrange them in a baking dish and place in the preheated oven until the cheese melts and browns the surface (around 10 minutes)
Serve immediately
301 calories per serving
