Sweet Potato Egg Cups with Greens

Sweet Potato Egg Cups with Greens

This quick and easy sweet potato recipe is a great way to start a weekend.

I cooked the sweet potato cups in silicon poached egg holders. It made it very easy to transfer to and from the oven and easy to remove from the holder themselves.

Feel free to substitute the greens for other vegetables that you might like.

The quantities for this recipe are specifically picked as a light portion to help weight loss. Add an extra portion of sweet potato and egg if you are looking for more growth and muscle gain.

Sweet Potato Egg Cups with Greens

  • 10 Minutes
  • 20 Minutes
  • 2

Ingredients

Sweet potato egg cups

  • Sweet potato 1 large (approx 200g)
  • 4 eggs
  • paprika 1 tsp
  • Chili flakes 4 pinches
  • Italian herbs 4 pinches
  • Oil 1 tsp

Additional Greens

  • Baby spinach 100g
  • Asparagus 4 stalks

Instructions

  1. Pre-heat your oven at 180 degrees celsius. 160 degrees for a fan force oven
  2. Peel the sweet potato
  3. Using a food processor or a coarse grater, grate the sweet potato into fine strips
  4. In a muffin tray, lightly oil the tray and line the outside of the moulds with the grated sweet potato. Leave an small space in the centre for where the egg will be place.
  5. Place the tray with the sweet potato into the oven and allow it to cook for 5 minutes. this will create a crispy nest for the egg.
  6. After 5 minutes, remove the tray from the oven. The sweet potato should be dry and a little crisp to the touch. Cook for longer if not.
  7. Season the sweet potato cups with a little paprika and chili flakes
  8. Crack the eggs and gently place one each into the centre of the 4 sweet potato cups.
  9. Season lightly with the italian herbs
  10. Return the tray into the oven and cook for a further 5-10 minutes. Timing will depend on your oven and how fast the eggs cook and how you want your eggs.
  11. While the eggs cook in the oven, heat up a frying pan and saute the baby spinach.
  12. In a separate saucepan, heat up some boiling water, cut the asparagus stalks into segments and blanch for 3 minutes.
  13. Plate your greens and check on the eggs. If you're timing is good, they should be done by the time you've finished cooking the greens.
  14. Plate the sweet potato cups, serve and enjoy.

Nutritional Facts

* Estimated measurements based off online calculations using MyFitnessPal

Calories

Fats

Carbohydrates

Proteins