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+ servings
stuffed baked sweet potatoes with eggs and cilantro

Twice Baked Mexican Sweet Potatoes

Whole 30 Mexican Egg Baked Sweet Potatoes have a creamy center with a crunchy shell. An amazing healthy dish to enjoy anytime!
Course Healthy Eating
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 309kcal
Author FoodFaithFitness


For the Potatoes:

  • 4 medium Sweet Potatoes
  • 2 heads Garlic
  • 2 teaspoons Extra Virgin Olive Oil
  • 1/2 tablespoon Taco Seasoning
  • 1/4 cup Fresh Cilantro plus additional for garnish
  • Salt and Pepper
  • 4 Eggs

For the Sauce :

  • 1/2 cup Avocado about 1 medium avocado
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Lime Zest
  • Salt and Pepper
  • 2 tablespoons Water

For Garnish:

  • Fresh Tomato diced


  • Preheat your oven to 400°F and line a baking sheet with tinfoil, placing the potatoes on it.
  • Cut the tips of the garlic off, leaving the head intact and drizzle the olive oil on top of the exposed cloves, gently rubbing in. Make a small packet with 2 layers of tinfoil and wrap the garlic in it, placing it onto the pan.
  • Bake the garlic until it’s soft, about 45 minutes. Remove it from the pan and continue cooking the potatoes until soft and fork tender, about another 30-40 minutes.
  • Once the potatoes are soft, set them aside until cool enough to handle, about 10 minutes. Additionally, reduce the oven temperature to 375 degrees.
  • Slice the potatoes down the center and gently peel back the skin, leaving the skin on the sides intact. Gently scoop out the flesh into a large bowl, leaving a little bit on the sides of the potato to help keep its shape.
  • Mash the sweet potato flesh and then remove half of it from the bowl (you won’t be using this flesh, so use it in another meal at a later date!) Into the mashed flesh, add the taco seasoning, cilantro and season to taste with salt and pepper. Finally, squeeze in all the soft garlic from the roasted heads.* Mix well.
  • Divide the flesh back between the 4 sweet potatoes, gently spreading out to fill the skin, leaving a large hole in the center of each potato (this should be easy, as you’ve only used half of the original amount of flesh!)
  • Place the sweet potatoes back onto the baking sheet and crack an egg into each hole and sprinkle with salt and pepper. Bake until the egg is cooked to your liking. It usually takes about 12-15 minute for a nice runny yolk, but I recommend watching closely so you don’t overcook the eggs.
  • While the sweet potatoes cook, place the mashed avocado, lime juice and lime zest into a small food processor (mine is 3 cups) and blend until smooth. Then, with the food processor running, stream in the water until well combined. Season to taste with salt and pepper.
  • Once the potatoes are done, divide the avocado sauce between them, spreading out on top.
  • Garnish with diced tomatoes and additional cilantro and DEVOUR.


I like A LOT of garlic, so two heads were great for me. You may want to add 1 head first, taste and see if you want more.


Calories: 309kcal | Carbohydrates: 48g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 215mg | Potassium: 929mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32427IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 2mg