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Sweet Potato Mini Egg Cakes

Serves 6

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    Sweet Potato Mini Egg Cakes

    The sunny side of these mini-sized egg cakes? They offer up a savoury way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave. When grated, sweet potato cooks in a flash to quickly infuse these baby frittatas with lofty amounts of immune-enhancing beta carotene. 

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    To avoid a sticky situation …

    You’ll have to use a well-greased muffin pan when working with eggs. Or better yet, try a silicone pan that is naturally nonstick and pliable, allowing for easy extraction of egg cakes or a batch of muffins.

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    Sweet Potato Mini Egg Cakes

      Ingredients

      • 1 Tbsp (15 mL) grapeseed oil or avocado oil
      • 1 cup (250 mL) diced yellow onion
      • 1/2 tsp (2 mL) salt, divided
      • 2 cups (500 mL) peeled and grated sweet potato
      • 2 garlic cloves, minced
      • 6 large organic eggs
      • 1/4 cup (60 mL) milk or nondairy milk substitute
      • 1 large red bell pepper, seeded and diced
      • 1/2 cup (125 mL) grated Parmesan or Gruyere cheese
      • 2 tsp (10 mL) fresh thyme
      • 1/4 tsp (1 mL) black pepper

      Nutrition

      Per serving:

      • calories223
      • protein12 g
      • total fat10 g
        • sat. fat4 g
      • total carbohydrates22 g
        • sugars6 g
        • fibre3 g
      • sodium436 mg

      Directions

      01

      Preheat oven to 375 F (190 C).

      02

      In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.

      03

      In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups or 6 regular-sized muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.

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