“Build Your Own” Sweet-Potato ‘n Egg Pots

Sometimes it feels like I need to be a short-order cook in order to please the palate and schedule of each individual in our household…one won’t eat anything green unless it’s peas, another will eat anything but is often gone for work at a time when we usually eat the evening meal, and then there’s another who’s off to work, or rehearsal, or homework parties, or…you get the picture!  I guess that’s part of a family growing and changing and I’m learning (slowly) to adjust.  I’m looking at this as an exercise in ME becoming more flexible and embracing the challenges that come up.  I’m finding that the ideal of  all four of us sitting down together around the table in the evening is becoming more of an “event” rather than the “norm”.  As much as I fight that, kicking and screaming, I’m realizing more and more that it’s the reality of where we are at in our lives right now and I might as well accept it and embrace it.

So here I am with a solution to one of my challenges…picky eaters!  This started out as sweet potato egg boats , minus any vegetables so that Kidlet #2 would eat it, and when I had leftover sweet potato and egg mixture I couldn’t stand the thought of my yummy farm-raised eggs going to waste.  Plus, I really wanted some vegetables in mine! Since then I’ve made this into an “in-and-out of the kitchen quickly” kind of a meal.  And who couldn’t use  more of those?  The essential part of it being quick is to already have the sweet potato cooked, so if you don’t have any left-over make sure you throw one or two into the oven earlier in the day so it’s ready when you need to assemble these. This is also great for using up odd bits and pieces of veggies left in the fridge!  


Sweet Potato ‘n Egg Pots (serves 2)

1 cup sweet Potato, roasted & mashed
1/2 cup spinach, washed & roughly chopped
1/4 cup red pepper, diced
3 mushrooms, sliced
3 eggs
2 tbsp cream cheese, room temperature
sea salt
Cheese (optional), grated

Directions

Spoon about 1/2 cup of mashed sweet potato into the bottom of each ramekin.  Smooth it out and sprinkle lightly with sea salt.  Layer spinach, peppers, mushrooms and any other vegetables on top.

Mix room temperature cream cheese and eggs together.  Pour over the top of vegetables.

Bake in 350 oven for 35 – 40 minutes, until egg is set.  Top with grated cheese, if using, and broil for about 5 minutes. Allow to cool for a few minutes and dig in!

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