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Sweet Potato Baskets with Eggs
10 min prep time
40 min cook time
12servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make 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.
10 min prep time
40 min cook time
12servings
1 basket
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Step-By-Step Instructions:
- Preheat the oven to 425 degrees F. Spray muffin tins with cooking spray.
- Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid.
- 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.
- While the sweet potatoes are baking; sauté the ham in a pan over medium heat for 3 minutes.
- In a medium bowl, mix together the egg beaters, ham, and pepper.
- 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.
Nutrition facts
12 Servings
-
Serving Size
1 basket
- Amount per serving Calories 40
-
Total Fat
0g
- Saturated Fat 0.1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 130mg
-
Total Carbohydrate
6g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 4g
- Potassium 160mg
- Phosphorous 40mg
Ingredients
nonstick cooking spray
1
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
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