Preheat the oven to 350°F (175°C).

Wash and dry the sweet potatoes. Prick each several times with a fork.

Rub each potato with canola oil and sprinkle lightly with salt.

Bake for 60–90 minutes, or until fork-tender.

Allow the potatoes to cool slightly.

Slice each potato in half lengthwise.

Carefully scoop out most of the flesh, leaving a thin border to help the skins hold their shape.

Place the scooped sweet potato flesh into a mixing bowl.

Add the cooked turkey ham, butter, and shredded white cheddar cheese. Mix until creamy.

Spoon the filling back into each potato shell.

Create a small well in the center of each filled potato.

Crack one egg into each well.

Season with salt and black pepper.

Bake the Breakfast Sweet Potato for 15–20 minutes, or until the egg whites are set and the yolks reach your preferred doneness.

Garnish with minced scallions and serve immediately.