Preheat oven to 350 degrees Fahrenheit.
Lightly grease a ramekin with a little coconut oil. Press the sweet potato flesh into the bottom and sides of the ramekin and make sure there are no open gaps.
If you bake right in the potato, just slice each potato in half and mash the flesh down to create a "bowl." You may want to use slightly under cooked potatoes if you do it this way.
Top with the avocado slices or the vegetable of your choice.
Serve with a little hot sauce if you like a little heat, or enjoy it as is.
These freeze well, so you can make several at a time and then take them out of the freezer as needed. Allow them to slowly defrost overnight in the refrigerator, then pop them in the microwave in the morning for a fast and delicious breakfast.
Recipe by Whole Life Challenge® at Egg and Sweet Potato Cups https://www.wholelifechallenge.com/an-easy-healthy-breakfast-you-can-make-ahead-of-time/