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:
- 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.
Printable Recipe for Sweet Potato Egg Puffs
Sweet Potato Egg Puffs
Sweet Potato Egg Puffs Recipe
Servings 4
Calories 107kcal
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!
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Deb says
Would this recipe work with pumpkin puree?
Alea Milham says
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.
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Butterpoweredbike says
Well, if your little one approves of these "cupcakes," that enough seal of approval for me 🙂 Fun recipe.
Aubree Cherie says
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
Alea says
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". 🙂
Iris says
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.
Alea says
I have never thought of cooking an egg puff in the microwave. I will definitely have to give that a try!
ellie rose says
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!