Preheat over to 375°F. Spray a 6-cup non-stick
muffin tin with oil spray and set aside.
Toss grated sweet potato, thyme, 1/4 teaspoon
salt, 1/8 teaspoon black pepper, and pecorino
cheese, except for reserved 2 teaspoons, together
in a mixing bowl to combine.
Divide potato mixture evenly into six portions,
about 1/4 cup plus 1 tablespoon, and place each
in a prepared muffin cups.
Press mixture into the bottom and up along the
sides of each cup to form a well making certain
there are no open gaps.
Spray the insides of the potato wells with
olive oil spray. Transfer to oven and bake for
Remove muffin tin from oven, gently press the
bottoms of the sweet potato cups and crack an
egg into each.
Return tin to the oven and bake until white are
set and yolk are cooked, 12 minutes for runny
eggs, 14 for slightly hardened yolks.
Let sit one minute before carefully removing
using an off set spatula.
Sprinkle with remains remaining pecorino and
more salt and pepper to taste if desired.
0 Out of 5 from
You can add this BAKED SWEET POTATO AND EGG CUPS recipe to your own private DesktopCookbook.