Sweet Potato Egg in a Basket
-
15 Mins
Prep Time
-
20 Mins
Cook Time
-
3
Servings
- 237
Calories
- 13g
Fat
- 13g
Carbs
- 16g
Protein
Asthma
Ingredients
- 2 ½ Cups Sweet Potato, peeled and grated (about 1 large sweet potato), (wash under cold running water before peeling)
- 1 Tsp Dried Thyme
- 1 Tsp Onion Powder
- ½ Tsp Salt
- ⅛ Tsp Pepper, plus more to taste
- ⅓ Cup Grated Parmesan Cheese, plus more for topping
- 6 Large Eggs
- Allergens:
- E Eggs
- D Dairy
- View Substitutions
-
EEggs:
This recipe can not be made without eggs
-
DDairy:
Omit Parmesan cheese
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Oven and Prepare Baking Tin Preheat oven to 375°F. Spray a 6-cup muffin tin with non-stick cooking spray and set aside.
3.
Combine Ingredients In a large bowl, mix the grated sweet potato, thyme, onion powder, salt, pepper and Parmesan cheese until well incorporated.
4.
Form Sweet Potato Mixture into Cups Divide the sweet potato mixture evenly among 6 muffin tin cups. Use a spoon to press the mixture into the bottom and along the sides of each of the cups, forming a well with no gaps.
5.
Bake Spray the sweet potato cups with non-stick cooking spray. Place in the oven and bake for 8 minutes.
6.
Add Egg Remove sweet potato cups from oven and use the spoon to gently press the sweet potato down to further make a well. Crack one egg into each cup.
7.
Return to Oven Return to the oven and bake for an additional 12-14 minutes.
8.
Let Sit Remove from the oven and allow to sit for one minute. Run a knife along the edges of each and carefully remove.
9.
Sprinkle with Parmesan Cheese Sprinkle with additional Parmesan cheese and salt and pepper, to taste.
10.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Breathe Better Food Tip
-
Salicylates
Sweet potatoes can be high in salicylates. If you find them bothersome, try substituting with low salicylate vegetables, like white potatoes.
-
Sulfites
Parmesan cheese contains sulfites, omit if bothersome.
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