Photo
and text by KARA DICAMILLO/eco.org RI News contributor
This
past weekend I visited the Coastal Growers’ Market in North Kingstown. Among
the 15 or so vendors selling breads, cheese, fish and other local goodies was
Wishing Stone Farm.
I picked up some delicious sweet potatoes and, although
they are smaller than the ones you can find in the store, they are packed with flavor.
Roasted Sweet Potato Egg Bake
Makes 4 servings
Makes 4 servings
2
cups of sweet potatoes, cubed
1 cup of red onion, chopped
2 tablespoons of olive oil
Salt
Freshly cracked pepper
4 slices of bacon, cooked and chopped
6 eggs, beaten
Half cup of milk
Half cup of cheddar cheese, plus some for sprinkling
Heat your oven to 400 degrees
1 cup of red onion, chopped
2 tablespoons of olive oil
Salt
Freshly cracked pepper
4 slices of bacon, cooked and chopped
6 eggs, beaten
Half cup of milk
Half cup of cheddar cheese, plus some for sprinkling
Heat your oven to 400 degrees
Combine
the sweet potatoes, onion and olive oil in small mixing bowl and then season
with salt and pepper. Turn the mixture onto a baking sheet and spread evenly.
Bake for about 20 minutes, stirring after about 10 minutes, until the sweet
potatoes are soft. Let cool. Beat the eggs and milk together and set aside.
Using
four ramekins divide the sweet potato mixture between each and layer it on the
bottom. Then, divide the bacon and layer on top of the sweet potatoes. Continue
the same process with the cheese and then the egg mixture. Finish by sprinkling
a bit of cheese on the top of each. Place the ramekins directly on the wire
rack and bake for about 25 minutes or until the eggs are set. Let them cool for
10 minutes before serving.