Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare the Sweet Potatoes

Wash the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.

Using a fork, prick each sweet potato several times to allow steam to escape during roasting.

Step 3: Season and Roast

Lightly rub the sweet potatoes with canola oil, making sure the skins are evenly coated. Sprinkle with a little of the measured salt.

Place the potatoes on the prepared baking sheet, leaving some space between them.

Bake for 60–90 minutes, depending on their size, until they are completely tender and easily pierced with a fork.

Step 4: Cool and Slice

Remove the sweet potatoes from the oven and allow them to cool for approximately 5–10 minutes, until they are safe to handle.

Using a sharp knife, carefully slice each potato in half lengthwise to create six portions.

Step 5: Scoop Out the Flesh

Using a spoon, gently scoop the soft sweet potato flesh into a large mixing bowl.

Leave approximately 1/4 inch of flesh attached to the skins to help them maintain their shape.

Arrange the hollowed sweet potato shells on the baking sheet with the cut sides facing upward.

Step 6: Prepare the Creamy Filling

Add the cooked halal turkey ham, softened butter, and shredded white cheddar cheese to the bowl containing the sweet potato flesh.

Mash everything together using a fork or potato masher until the mixture becomes creamy, smooth, and well combined.

Step 7: Fill the Sweet Potato Shells

Spoon the creamy sweet potato mixture evenly into the six prepared shells.

Use the back of a spoon to create a generous well in the center of each portion. Make sure each well is deep enough to hold an egg without overflowing.

Step 8: Add the Eggs

Carefully crack one egg into each prepared well.

If necessary, remove a little filling or excess egg white to keep the eggs from spilling over the edges.

Sprinkle the remaining salt and black pepper over the eggs.

Step 9: Bake Until Perfectly Cooked

Return the filled potatoes to the oven and bake for approximately 15–20 minutes, or until the eggs are cooked to your preferred consistency.

For firmer yolks, continue baking until the eggs are fully set. Cooking time may vary depending on the size of the eggs and the depth of the wells.

Step 10: Garnish and Serve

Remove the Breakfast Sweet Potato with Eggs and Cheese from the oven and let it rest for 2–3 minutes.

Sprinkle freshly minced scallions over each portion and serve warm while the cheese is creamy and the potatoes are tender.