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You are here: Home / Recipes and Cooking Tips / Sweet Potato Egg Puffs

Sweet Potato Egg Puffs

September 28, 2010 by Alea Milham 10 Comments

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Sweet potato egg puffs - gluten-free recipe

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 Recipe

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:

  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.

Printable Recipe for Sweet Potato Egg Puffs

Sweet potato egg puffs - gluten-free recipe
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Sweet Potato Egg Puffs

Sweet Potato Egg Puffs Recipe
Course Breakfast, Brunch, Salad
Cuisine American
Keyword Egg Puff Recipe, Egg Puffs, Ramekins, Sweet Potato Egg Puffs
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Servings 4
Calories 107kcal
Author Alea Milham

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

Instructions

  • 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.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 149mg | Potassium: 279mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6964IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1mg

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!

 

September2010 361

Related Posts:

Fiesta Egg Puff

Chai Spiced French Toast

Hashbrown and Bacon Frittata

 

 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Deb says

    March 8, 2014 at 6:47 pm

    Would this recipe work with pumpkin puree?

    Reply
    • Alea Milham says

      March 8, 2014 at 8:42 pm

      Yes, 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.

      Reply
  2. Anonymous says

    December 24, 2010 at 7:44 pm

    I’ve recently started a blog, the information you provide on this site has helped me tremendously. Thank you for all of your time & work.

    Reply
  3. Anonymous says

    November 19, 2010 at 7:37 am

    My cousin recommended this blog and she was totally right keep up the fantastic work!

    Reply
  4. Butterpoweredbike says

    October 30, 2010 at 7:09 am

    Well, if your little one approves of these "cupcakes," that enough seal of approval for me 🙂 Fun recipe.

    Reply
  5. Aubree Cherie says

    October 6, 2010 at 10:42 am

    You 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

    Reply
  6. Alea says

    October 5, 2010 at 9:23 pm

    Iris, 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". 🙂

    Reply
  7. Iris says

    October 5, 2010 at 4:15 pm

    Don'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.

    Reply
  8. Alea says

    September 28, 2010 at 3:49 pm

    I have never thought of cooking an egg puff in the microwave. I will definitely have to give that a try!

    Reply
  9. ellie rose says

    September 28, 2010 at 8:12 am

    oh 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!

    Reply

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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