Breakfast, Entrees, Food & Recipes

Sweet Potato Egg Souffle Recipe

Pantry-diving at it finest!  Who know that needing to throw together a last-minute dinner could result in such deliciousness!  I had a bag of sweet potatoes to use up AND was craving breakfast food.  The result ended beautifully with this creamy and rich souffle.  Guaranteed to fill you up and keep you full.  Also, it’s paleo!  Nutritional facts included.

I cooked my sweet potatoes in the Instant Pot…so this is could technically be an Instant Pot recipe.  I could have totally have finished the cooking it in the instant pot too but I wanted the top of my sweet potatoes to be slightly crispy so I used the oven.  In the directions below I’ve included details on how I cooked the potatoes in the instant pot.  If you want to do the dish this way, follow the same directions but put the dish in the Instant Pot on manual for 8-10 minutes instead.  It’s that easy and will look pretty fancy!

I added bacon to this dish because we love meat, but it can certainly be omitted.

Side note: you can add a tablespoon of heavy whipping cream to the sweet potatoes for extra creaminess.  Don’t do this if you want to stick to complete paleo though.

 

Sweet Potato Egg Souffle

Servings: 6

Sweet Potato Egg Souffle

Ingredients

  • 8 sweet potatoes, cooked
  • 2 Tbs butter
  • 1/2 onion, chopped
  • 4 slices of bacon
  • salt & pepper
  • 6 eggs
  • parsley

Instructions

  1. If using an instant pot to cook sweet potatoes, insert the rivet in the bottom of the pot, add 1 1/2 cups of water and place the sweet potatoes on top of the rivet. Set "manual" to 18 minutes and naturally allow the instant pot to release steam.
  2. While potatoes are cooking, preheat over to 400.
  3. Saute chopped onions with butter until caramelized. Add bacon.
  4. Remove skin from sweet potatoes and and add potato filling to the pan with onions and bacon. Mash and mix together.
  5. Spray a glass dish with oil and scoop the sweet potato mix into the bottom of dish.
  6. Create 6 "pockets" in the top of the sweet potatoes for eggs to lay in. Add whole eggs to each of the pockets. Sprinkle with parsley.
  7. Cook for 25-30 minutes until eggs are cooked.

Nutrition Facts

Sweet Potato Egg Souffle

Serves 1

Amount Per Serving
Calories 431
% Daily Value*
Total Fat 23 35.4%
Saturated Fat 6 30%
Trans Fat 0
Cholesterol 201 67%
Sodium 411 17.1%
Total Carbohydrate 46 15.3%
Dietary Fiber 7 28%
Sugars 15
Protein 14
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://fieldsandheels.com/sweet-potato-egg-souffle-recipe/

Tagged , , ,