Sweet Potato Breakfast Cups Recipe By Tasty Food

SWEET POTATO HASH CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Use a grater to shred sweet potato.
• Add to a large bowl and mix with panko, olive oil, garlic powder, salt, and pepper.
• Spoon into greased muffin tin, filling each tin about ⅔ full.
• Bake for 30 minutes or until golden brown.
• Add in optional toppings/fillings.
• For the bacon and egg hash cup, use a spoon to form a well in the sweet potatoes. Gently pour in egg and top with salt, pepper, and bacon.
• Bake for an additional 30 minutes.
• Enjoy!

SWEET POTATO HASH EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Shred the sweet potato.
• In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
• In a greased 6 cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
• Bake for 15 minutes.
• Crack an egg into each muffin cup.
• Add your desired combination of fillings to the muffin cups.
• Season with pepper.
• Add shredded cheese if desired.
• Bake for 15-20 minutes.
• Garnish with green onions.
• Enjoy!

SWEET POTATO BREAKFAST BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
• In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
• Transfer the mixture to the baking pan and spread in an even layer with a spatula.
• Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
• Let cool for 10 minutes, then slice into 9 bars.
• Enjoy!

POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
• Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
• Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
• Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
• Bake for 10 minutes.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
• Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
• Serve warm.
• Enjoy!

SWEET POTATO BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
• In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
• Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
• In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
• Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
• Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
• Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
• Fold the outside sweet potato slices over the loaf.
• Bake for 30 minutes.
• Invert the loaf onto a serving plate, then slice and serve.
• Enjoy!