I can’t stop baking with sweet potatoes. Do you ever get hung up on an ingredient and just keep cooking with it until you run out of ideas? I think I promised once before to stop posting sweet potato recipes, so I am not going to make any promises this time, but I will try very hard to use a different main ingredient next time I post a recipe. Try being the operative word. 🙂
Sweet Potato Egg Puffs
Prep time
Cook time
Total time
Author: Alea
Recipe type: Breakfast
Serves: 4
Ingredients
- 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
Directions
- Grease ramekins. Preheat oven to 400 degrees.
- Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.
- Divide the mixture between 4 – 4 ounce ramekins or 3 – 6 ounce* ramekins.
- 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.
Notes
*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.
We serve them warm and eat them right out of the ramekin. I pulled one out and cut it in half so you could see the texture in case you were visualizing some weird runny egg mixture.
My kids think these taste a bit like French toast. I think it is a great way to get veggies in them at breakfast time!
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ellie rose says
September 28, 2010 at 8:12 amoh wow! my sister and I make a similar puff in the microwave (2 minutes on high). I love your idea of adding cinnamon, must try that next time!
Alea says
September 28, 2010 at 3:49 pmI have never thought of cooking an egg puff in the microwave. I will definitely have to give that a try!
Iris says
October 5, 2010 at 4:15 pmDon't stop making things with sweet potato! It's one of my favorite ingredients too!
Do you think these could be made in a regular baking/casserole dish? Alas, my ramekins are back in storage in MA.
Alea says
October 5, 2010 at 9:23 pmIris, you can make these in regular 6 ounce coffee cups. I know egg puffs can be made in a casserole dish, but this recipe is for pretty small quantities so I think it would need to be doubled to work in even a small casserole dish.
I am still playing with egg puffs so I will let you know as I learn more.
BTW, my youngest who doesn't care for sweets calls these his "favorite cupcakes". 🙂
Aubree Cherie says
October 6, 2010 at 10:42 amYou did it again Alea… You're recipes continue to amaze me! I added these puffs of awesomeness to my blog's favorite recipes from last week post. 🙂
~Aubree Cherie
Butterpoweredbike says
October 30, 2010 at 7:09 amWell, if your little one approves of these "cupcakes," that enough seal of approval for me 🙂 Fun recipe.
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Deb says
March 8, 2014 at 6:47 pmWould this recipe work with pumpkin puree?
Alea Milham says
March 8, 2014 at 8:42 pmYes, it definitely works with pumpkin puree. You may want to add just a little more sugar since pumpkin isn’t quite as sweet as sweet potatoes.