Huevos Rancheros Sweet Potatoes Huevos Rancheros Sweet Potatoes

Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Ronald Tsang

We've taken the loaded potato to a whole new level with this take on a classic Mexican favourite.

  • Prep time 20 minutes
  • Total time 50 minutes
  • Credits : Canadian Living Magazine



Position rack in bottom third of oven; preheat to 425°F. Line baking sheet with parchment paper. Brush cut sides of sweet potatoes with 1 tbsp of the oil. Arrange, cut side down, on prepared pan. Bake until centres are fork-tender, about 30 minutes.

Meanwhile, in large nonstick skillet, heat 1 tbsp of the remaining oil over medium-high heat; cook sausage, stirring occasionally, until lightly crisp, 2 to 3 minutes. Add onion and green pepper; cook, stirring, for 1 to 2 minutes. Add tomatoes; cook, stirring occasionally, until onion and green pepper are softened and mixture is slightly thickened, 3 to 4 minutes. Scrape into bowl. Wipe pan clean.

Flip sweet potatoes cut side up; sprinkle with 1/2 tsp of the salt. Top with 2 cups of the sausage mixture; sprinkle with Monterey Jack. Bake until cheese is melted, about 5 to 7 minutes.

Meanwhile, in same pan, heat remaining 1 tbsp oil over medium-high heat; crack eggs into pan and sprinkle with remaining 1/4 tsp salt. Cook until whites are set but yolks are still slightly runny, about 3 minutes.

Stir cilantro into remaining sausage mixture. Top sweet potatoes with eggs and remaining sausage mixture.

Test Kitchen Tip: Serve two potato halves as a main or one as a side. Simply double the eggs to make eight portions.

Makes 4 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 6 g
  • Sodium 612 mg
  • Sugars 15 g
  • Protein 15 g
  • Calories 385
  • Total fat 21 g
  • Potassium 1019 mg
  • Cholesterol 127 mg
  • Saturated fat 7 g
  • Total carbohydrate 36 g


  • Iron 14
  • Folate 17
  • Calcium 17
  • Vitamin A 282
  • Vitamin C 93
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Huevos Rancheros Sweet Potatoes