Earlier in our relationship, Kevin and I read the book, The 5 Love Languages. If you haven’t read it and are in a relationship, I highly recommend it. Actually, you should read it even if you aren’t in a relationship, because it teaches you that everyone has different ways of feeling and showing love. I bet you didn’t think that this post titled, “Kale, Bell Pepper and Bacon Stuffed Sweet Potatoes”, would get so deep so fast huh?
I learned that “acts of service” is my main love language. I show people love by doing acts of service for them and I feel most loved when I receive acts of service. Basically, Kevin now knows that vacuuming the house is the way to my heart. God I love those clean carpet lines. I also learned that you are supposed to tell people thank you and show appreciation when they do acts of service for you. Since acts of service are so innate to me, I never thought much about recognizing the acts themselves.
Clearly, recognizing feelings and emotions isn’t my strongest trait. Instead of outwardly showing my emotions for you, I’d rather do something for you. Usually the way I do that is by cooking. I love to cook for people. Are you celebrating something? Let me cook for you. Are you going through a rough time? Let me cook for you. My friends think I am crazy for this, but I’ve very willing volunteered to cook for large bachelorette parties for my closest friends. This is my way of showing my appreciation for them and you could say letting them know I love them, but let’s not get too mushy gushy here.
I made these breakfast sweet potatoes during the most recent bachelorette trip. I wanted to do something simple that would keep us full for hours, but not make us feel bloated. These breakfast stuffed sweet potatoes are loaded with vitamins, minerals, protein and complex carbohydrates…and bacon, cause, well, I’m still human. You can easily swap out ingredients and change the flavors completely based on what you have on hand. These also reheat really well, so they would be great to have on hand during the week! This recipe is more like a guide and the measurements are very approximate. I was cooking for 12 girls and winged it based on what sounded good in my head. If you want more cheese and less veggies, make your own adjustments. You do you.
Kale, Bell Pepper and Bacon Stuffed Sweet Potatoes
- 1 small sweet potato per person (adjust based on the size of your sweet potatoes)
- 5 eggs per person, whisked
- 1 slice of bacon per person, chopped
- ¼ cup kale per person (ribs removed, thinly sliced)
- ¼ cup bell pepper per person, chopped
- ¼ cup onion per person, chopped
- 1/8 cup cheese per person, shredded
- Salt, pepper and garlic powder, to taste
- Oil, whatever you have on hand
- Chopped cilantro
- Chopped green onions
- Preheat oven to 400 degrees. Stab sweet potatoes with a fork a few times and lightly rub with oil, salt and pepper then place on a foil-lined baking sheet. Bake until you can easily pierce them with a fork, about 35-40 minutes. Flip halfway through baking.
- While sweet potatoes are cooking, heat a large pan to medium heat and cook the chopped bacon. Spoon the cooked bacon out of the pan and set aside. Leave 1-2 Tbsp. bacon fat in the pan.
- Add onion and bell pepper to pan and cook until soft but not mushy, about 3-4 minutes. Add the onions and peppers to the reserved bacon.
- Add kale to pan and cover pan to wilt kale. Once kale is softened, add the bacon, onions and peppers back to the pan. Dump in the whisked eggs and season with salt, pepper and garlic powder. Cook until eggs are just about done, but not all the way there (they will continue to cook in the oven)
- Cut cooked sweet potatoes in half. Use a spoon to scoop out some of the inside so each potato half becomes a boat for the egg mixture.
- Tip: Save the cooked sweet potato you scoop out to mix into oatmeal or smoothies, make brownies with, freeze for a future use…basically just don’t throw it away!
- Place sweet potato boats on a baking sheet, skin side down. Evenly distribute the egg mixture into the sweet potato boats. I like to pile my eggs pretty high, but it’s up to you. Sprinkle with shredded cheese. Place back in the oven until the cheese is oozy and melted.
- Sprinkle with optional cilantro, green onions and avocado. Devour!