Sweet Potato Egg Puffs
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 large eggs
  • ½ cup pureed sweet potato
  • 1 teaspoon brown sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  1. Grease ramekins. Preheat oven to 400 degrees.
  2. Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.
  3. Divide the mixture between 4 – 4 ounce ramekins or 3 – 6 ounce* ramekins.
  4. Place ramekins on a baking sheet and cook for about 15 minutes or until they are puffed up, with golden tops, and an inserted toothpick comes out clean.
*If you use the 4 ounce ramekins the egg puffs will rise up over the top which gives a more dramatic appearance. I used 6 ounce ramekins because there were only 3 people eating the egg puffs for breakfast.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/sweet-potato-egg-puffs/