Friday, April 15, 2016

Foodie Fridays: Twice Baked Sweet Potato and Egg Ramekin


Our new hen Dixie has been relentless in supplying us with an egg a day, so I have been scrambling (!) to find egg recipes to use them up.  I made a frittata a couple of days ago, and I also found a recipe for Twice-Baked Sweet Potato Egg Boats that sounded tasty.  I discovered that the baked sweet potato skin was not very sturdy, so I decided to simply put the sweet potato mixture from the baked potato into a ramekin instead of back into the skin.  This method also allowed me to use all of the mixture, which does not always fit back into the shell, and also prevented the egg from spilling out the sides of the potato and onto the baking sheet.  This dish is great for any meal, even breakfast.  Add some buttered toast at breakfast, and a green vegetable or salad with lunch or a light dinner, and enjoy!

Twice Baked Sweet Potato and Egg Ramekin

1 large sweet potato
1 T. olive oil
1 T. butter
1/4 tsp. cumin
1/4 tsp. chili powder
1/2 tsp. brown sugar
1/2 tsp. chipotle in adobo sauce (or to taste)
salt to taste
1 T. light cream (optional)
1 egg
chopped cilantro (optional)

Poke the sweet potato several times with a fork and rub with oil.  Place on a small foil-lined baking sheet.  Bake at 400 degrees for about one hour, or until soft.  Remove from the oven and set aside to cool for about 10 minutes.

Place the butter in a small microwaveable dish and microwave on HIGH for about 30 seconds until melted.  Stir in the cumin, chili powder, sugar, and chipotle.  Add salt to taste.

Scoop out the potato flesh.  Combine the sweet potato flesh with the butter mixture, plus the cream if desired.  Mound the mixture into a greased ramekin, making a deep well in the center.  Crack the egg into the well, season to taste, and top with a dab of butter.

Place the ramekin on the baking sheet and return the pan to the 400-degree oven for 20-25 minutes, or until the egg is opaque and cooked to your liking (I prefer no runny yolk so I cooked mine for 25 minutes).  Remove from the oven and serve immediately, garnished with cilantro if desired.  Serves 1.

Notes: I did not use the cream and did not feel that I needed it.  The amount of any or all seasonings can be adjusted to your own tastes.

I served the potato with buttered toast, and found that mounded spoonfuls of the potato/egg mixture on top of the toast made a delicious topping.

You can bake the sweet potato ahead of time and refrigerate until needed, bringing it to room temperature before combining with the butter mixture and reheating.  If you have leftover mashed sweet potatoes, they would work as well.

For just one serving, I used my toaster oven instead of the big oven so as not to waste energy.
             

No comments:

Post a Comment