Sweet potato egg baskets

This Easter (or spring!) recipe is so quick to prepare, it even surprised me. It was easier to make than oatmeal. Took minutes to bake and is so delicious. Yolk eggs and sweet potatoes are such an incredible combination! I literally just finished eating the baskets right before I started writing this recipe post and I could eat ten more.

Ingredients

(for two sweet potato egg baskets)

1 small-medium sweet potato (peeled)

2 eggs

Olive oil

salt and pepper

Recipe

Preheat the oven to 350ºF/180ºC.

The easiest way to achieve the spiralled sweet potatoes is with a spiralizer, but you can also use a mandolin or even a cheese grater to achieve the strings. If you don’t have any of those tools, try slicing the sweet potato into very thin slices and arrange them in a little volcano shape that can hold an egg.

Arrange the spirals on a baking sheet into the form of a next with an indentation in the center where the egg will go. Drizzle with olive oil and salt and pepper and bake for about 7 minutes.

Remove the baskets and crack an egg into each. Place back into the oven and bake for about 3 minutes or until the egg white turns opaque but the yolk is still soft inside.

Sprinkle with salt and pepper and enjoy warm!