Sweet Potato Baskets with Eggs

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 (about 16 oz total) sweet potato, peeled
• 5 slices (2.5 oz total) deli style ham, diced small
• 1 ¼ cup southwest style egg beaters
• ¼ tsp black pepper

Instructions

1. Preheat the oven to 425 degrees F. Grease muffin tins with olive oil. 
2. Grate the sweet potato using largest grating size on grater. Place grated potatoes in a towel or cheesecloth to drain any excess liquid. 
3. Using your hands, place the grated sweet potatoes evenly into 12 muffin cups; spread the potatoes thinly on the bottom and on sides of muffin cups. Spray the muffin cups with cooking spray and bake on your lower oven rack for 25 minutes. 
4. While the sweet potatoes are baking; sauté the ham in a pan over medium heat for 3 minutes. 
5. In a medium bowl, mix together the eggbeaters, ham, and pepper. 
6. Remove the sweet potato muffins from the oven. Pour the egg mixture into the muffin cups, dividing it evenly to fill each muffin cup about 2/3 full. Bake for 12-15 minutes, until the eggs are cooked through. 

Adapted from Diabetesfoodhub.org