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Sweet Potato Egg Cups
Nb persons: 1
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| When making these adorable cups you'll end up with a little extra sweet potato mash, but it'll taste great reheated the next day, especially if you throw some toppings on it. | |
| 1 sm | sweet potato |
| 1 lg | egg |
1. PREHEAT oven to 350°F.
2. SCRUB sweet potato, prick all over with a fork, place on a glass baking dish, and cover with a damp paper towel. Microwave on high about 10 minutes, checking halfway through, until potato is tender when pierced with a skewer. Let cool slightly.
3. REMOVE potato from baking dish, mist dish with cooking spray, and slice sweet potato in half lengthwise. Scarpe out center of sweet potato, leaving a half-inch border around the skin intact, and season with salt and pepper.
4. CRACK 1 large egg inside. Season egg with salt and pepper, mist top with cooking spray, place in baking dish, and bake about 20 minutes, until white is set.
5. SERVE as-is, or top with chopped bell peppers, ham, scallion, jalapeño, cheddar, salsa, pesto, chives, etc.
NUTRITION (per serving) 120 cal, 7 g pro, 12 g carb, 2 g fiber, 4 g sugars, 5 g fat, 1.5 g sat fat, 380 mg sodium
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