I’ve never really been much of a sweet potato gal but I LOVE this recipe. The greatest thing about it is that it lasts in the fridge forever and is a super easy and yummy “grab and go” treat.
Ingredients:1 to 1 1/2 cups sliced sweet potato, cut in thin rounds
8 pasture-raised eggs, whisked
2 cups chopped greens (arugula, kale or spinach)
1 avocado, sliced thinly into 8 pieces
4 ounces goat cheese or Cotija cheese
1/4 cup tomato or tomatillo salsa, optional
How to prepare:
Lay the sliced sweet potatoes in a thin layer in the bottom of the dish so that none of the dish is showing and a little up the sides as you would a crust. Bake for 18 to 20 minutes, then remove from the oven.
Pour in the eggs, add the greens and then top with the avocado slices. Bake for 20 to 25 minutes longer, until the middle is no longer jiggly. Top with the cheese and salsa (if using).