Sweet Potato Egg Boats with Hazelnut

Sweet potatoes are elevated with the richness of eggs and a delicious hazelnut butter.

  • Prep time: 15-20 min
  • Makes: 4
  • Cook time: 20-30 min

Nutritional Information



  1. Cut the sweet potatoes in half lengthwise and remove 3/4 of the flesh, set aside for the mash.

  2. On a baking sheet, place the potato halves on parchment paper, salt and pepper the inside then add a drizzle of olive oil.

  3. Place small slices of cheese at both ends of the potato to hold the egg yolk in the middle.

  4. Place a sage leaf on each piece of cheese.

  5. Break a Naturegg Omega-3 into each half of the potato and bake at 400 F for 10 to 12 minutes or until the egg is cooked as desired.

  6. In a blender, mix the rest of the sweet potato with butter, salt and pepper, add a little water to loosen the puree.

  7. In a pan, sauté the garlic with a little olive oil then add the rapini cut into small pieces. Salt and add the Hot pepper paste and honey.

  8. In a skillet, add the butter, sage and roasted hazelnuts, sauté everything until you achieve a buttery texture.

  9. For the dressing, add a layer of mashed potatoes, garnish with honey-spiced rapini and sage-roasted hazelnuts.


  1. Kitchen Tools required:

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.


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