Sweet Potato Baskets with Eggs

These elegant and delicious baskets would be perfect for a Sunday brunch or holiday. This recipe provides lean protein from the egg beaters and a healthy carbohydrate source from the sweet potatoes.
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- Prep time
- 10 min
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- Cook time
- 40 min
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- Servings
- 12 Servings
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- Serving size
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1 basket
Ingredients
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nonstick cooking spray
- 1
- 1
-
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sweet potato (peeled)
- 2 (about 16 oz total)
- 2 (about 16 oz total)
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deli style ham (diced small)
- 5 slices (2.5 oz total)
- 5 slices (2.5 oz total)
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southwest style egg beaters
- 1 1/4 cup
- 1 1/4 cup
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black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
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Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray.
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Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid.
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Using your hands, place the grated sweet potatoes evenly into 12 muffin cups; spread the potatoes thinly on the bottom and on sides of muffin cups. Spray the muffin cups with cooking spray and bake on your lower oven rack for 25 minutes.
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While the sweet potatoes are baking; sauté the ham in a pan over medium heat for 3 minutes.
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In a medium bowl, mix together the egg beaters, ham, and pepper.
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Remove the sweet potato muffins from the oven. Pour the egg mixture into the muffin cups, dividing it evenly to fill each muffin cup about 2/3 full. Bake for 12-15 minutes, until the eggs are cooked through.