Sweet Potato Baskets with Eggs

Sweet Potato Baskets with Eggs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.

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.

  • Prep time
    10 min
  • Cook time
    40 min
  • Servings
    12 Servings
  • Serving size
    1 basket
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 basket
  • Amount per serving Calories 40

  • Total Fat 0g
    • Saturated Fat 0.1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 130mg
  • Total Carbohydrate 6g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 4g
  • Potassium 160mg
  • Phosphorus 40mg

Choices/Exchanges: 1/2 Starch



  • nonstick cooking spray
  • sweet potato (peeled)
    2 (about 16 oz total)
  • deli style ham (diced small)
    5 slices (2.5 oz total)
  • southwest style egg beaters
    1 1/4 cup
  • black pepper
    1/4 tsp


  1. Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray.

  2. Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid.

  3. 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.

  4. While the sweet potatoes are baking; sauté the ham in a pan over medium heat for 3 minutes.

  5. In a medium bowl, mix together the egg beaters, ham, and pepper.

  6. 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.