Ingredients:

  • 2 large sweet potatoes (or 4 small), scrubbed clean
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt
  • 6 large eggs
  • 2 Tbsp milk or cream
  • 1/4 cup finely diced yellow onion
  • 1 cup fresh spinach, loosely packed and chopped
  • 1/3 cup grated sharp cheddar cheese, divided
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • Salt, to taste
  • 1 Tbsp fresh chives, chopped (optional garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prick the sweet potatoes all over with a fork. Rub them generously with olive oil and a pinch of sea salt. Roast for 45–60 minutes, or until the flesh is completely tender. Remove from oven and let cool for 10–15 minutes until cool enough to handle. Slice each sweet potato in half lengthwise.
  3. While the potatoes cool, gently sauté the diced onion in a small pan until translucent (3-4 minutes). Add the spinach and cook until wilted. Remove from heat.
  4. Carefully scoop out about 75% of the sweet potato flesh from each half using a spoon or melon baller, leaving a sturdy 1 cm (1/2 inch) wall and base to form the 'cup'.
  5. In a bowl, whisk the eggs, milk/cream, smoked paprika, salt, and pepper until light and foamy. Stir in the sautéed onion/spinach mixture and half of the grated cheese.
  6. Place the empty sweet potato cups back on the baking sheet. Carefully pour the egg mixture into each potato cup, filling them almost to the brim. Sprinkle the remaining grated cheese evenly over the top.
  7. Return the filled cups to the oven. Bake for 18–22 minutes, or until the egg is fully set (no jiggle in the center) and the cheese is golden brown and bubbling.
  8. Remove from the oven and allow them to rest on the tray for 5 minutes before garnishing with fresh chives and serving.