Sweet Potato Cup Mini Quiche

³ Description

I absolutely Love Sweet Potatoes, but come on....who wants to eat it baked or mashed every time? What makes this dish so great is that the possibilities are endless when it comes to type of cheese, seasonings, meats, etc. Once you prepare the actual cup (made out of sweet potato), you can become as creative as you desire!

² Ingredients

•  1 large Egg White
•  0.15 tablespoon Coconut Oil
•  1/2 cup, chopped Bell Peppers
•  4 oz Sweet Potato (Without Skin, Cooked, Boiled)
•  1 serving (serving = 1 slice) Kraft Fat Free Swiss Cheese Singles
•  1/2 serving (serving = 1/2 cup) Lilydale Extra Lean Ground Turkey
•  0.1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  0.15 serving (serving = 3/4 cup) Liberte Greek Yogurt 0%

q Directions

Seasoning Options: (To Taste):

Salt
Black Pepper
Garlic Powder
Cayenne Pepper

What you need:

Muffin Pan
Bowls
Measuring Cup
Measuring Spoon
Cooking Spray/Oil
Scale
Whisk or Large Fork
Food Processor (w/Shredder option) or Grater

Other Options (not calculated in nutrition):

Shredded/Chunk Chicken Breast
Turkey Bacon

Vegetable Options:

Sun Dried Tomatoes
Mushrooms
Jalapeno Peppers
Bell Peppers
Onions
Leeks
Bok Choy
Fresh Tomatoes
Broccoli
Zucchini
**Use your favorites**

Directions

1. Preheat oven to 375 degrees.

2. Shred sweet potatoes, than toss with oat flour, (1) egg white and coconut oil.

3. Spray muffin pan with cooking spray/oil, than evenly distribute sweet potatoes into (6) Small or (3) Large Cups. Use measuring cup/spoon to firmly press down sweet potatoes, allowing them to form along the side of the muffin pan. Bake for 30-35 minutes.

4. Cook turkey, chopped vegetables, set aside.

5. Combine (3) egg whites, greek yogurt and cheese (Season mixture to taste).

6. Evenly distribute vegetables in (baked) sweet potato cups. Pour egg white mixture (evenly) over cups and vegetables.

7. Bake for additional 10-15 minutes.

8. Enjoy!!!

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