[butts] - n. 1. A young woman who is smitten with food 2. A young woman who strives for balance

Sweet Potato Boats

Sweet Potato Boats

If you follow me on Instagram*, you know by now that I am a grocery store fiend. I love roaming the aisles for new finds (which, unfortunately, causes me to spend way too much money sometimes) and creating dishes based off of seasonal produce. In LA, one of my favorite markets is Erewhon Market. They have a few locations across the Los Angeles area, including Venice and their new store in Santa Monica. They highlight local vendors and all of their products are always certified organic and sustainable. I especially love their fresh food section: house made acai bowls, delicious sweet and savory toasts, and even cauliflower pizza!

One item that has always caught my eye in their hot food breakfast bar is the sweet potato boat: an egg sits on top of a hollowed sweet potato that is stuffed with goodies. Yet, while I have always wanted to try this, there are two obstacles in my path: 1. The potato is stuffed with bacon and I do not eat pork and 2. The potato is about $10.


Even I cannot rationalize spending $10 on a sweet potato.

But, I can rationalize spending $5 dollars on my own ingredients to make many sweet potato boats filled with whatever I want! Take that overpriced grocery stores (sorry, sorry- I don’t mean that. I love you.)

So, today I am sharing my Sweet Potato Boat recipe with you. It is so easy to make and is a great way to impress your guests.

What is your favorite grocery store splurge? Do you ever re-create it at home to save money?

* If you don’t, you definitely should! I post daily pics, including recipes, workouts, and messages I feel inspired to share.


  • 2 huge white sweet potatoes
  • 4 eggs
  • 1 cup of kale, washed, dried, and removed from stems
  • Salt
  • Pepper


First, preheat the oven to 400 degrees F. While oven is preheating, start by prepping sweet potatoes. Scrub the skins until clean and then chop off both ends. Puncture holes across the surface of the potatoes and place them in microwave for 8-9 minutes, or until they give under your fingers.

After the potatoes are done, let them cool and then slice in half hot-dog style, making sure both sides are even. Using a knife, trace a line around the inside of each half, leaving a bit of flesh on the sides. Take a spoon and scoop out the flesh within the lines, placing it into a bowl or cup for separate use. Make sure not to dig too deep, or else risk the potato breaking.

Once the centers have been scooped, pat down some kale into the hole. Then, carefully crack an egg into the center of each hole, allowing the whites to spread to the sides (If you have a half that turned out less appealing, this may be a good one to practice on!). Sprinkle salt and pepper on top of the egg.

Now, place the halves onto a baking tray, preferably one with raised sides so the potatoes do not roll around. Carefully place the tray into the oven for 15 minutes, or until the egg has set. When closing the oven door, do so gently! Otherwise, the eggs may break and spill out from the potatoes.

Once done, remove the tray from oven, let cool a bit, and enjoy!

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