Sweet Potato and Mushroom Quiche Cups

This is a meal suitable for a gathering of friends and family. My house guests raved about this slightly sweet yet spicy baked egg delight and had second helpings later in the evening. Easy to prepare, just fine for breakfast or alongside a meal that requires a bit of filling out. These custard cups are a good way to satisfy any egg craving. To add a bit of spice, include some finely chopped hot green chilies and a sprinkling of cayenne. You can easily craft them to appeal to the savory epicure, as well as the sweet.

Sweet Potato and Mushroom Quiche Cups

1 large sweet potato
1 1/4 cups of ricotta cheese
1/4 - 1/3 cup of Parmesan cheese, grated
1 teaspoon of sea salt
1 tablespoon of fresh basil
dash of nutmeg
6 large eggs, beaten
4 sun-dried tomatoes
1/4 cup of dried mushrooms

Grease 12 muffin tins.

Soak the sun-dried tomatoes and mushrooms in a small bowl in hot water for 20 minutes. Drain, finely chop and set aside.

In a 425 degree oven, roast the sweet potato until fork tender. Let cool, peel and mash in a large bowl. Stir in the ricotta, Parmesan, salt and nutmeg. Now add the eggs, basil, sun-dried tomatoes and dried mushrooms.

Evenly distribute the mixture to the prepared muffin pan and bake in a preheated 375 degree oven for 20 - 25 minutes or until golden brown. Half way through the cooking time, sprinkle some additional Parmesan cheese over each cup. Let cool in the pan for 10 minutes or so and carefully remove.

More sweet potato recipes from Lisa's Vegetarian Kitchen:
Paratha with Sweet Potato and Potato Filling
Caribbean Sweet Potato Soup
Sweet Potato and Apricot Croquettes