Baked Sweet Potato and Egg Cups

Makes 6

Ingredients

• ▢ Olive oil spray
• ▢ 2 1/2cupspeeled and grated, on large holes sweet potatoes (about 1 8-ounce potato)
• ▢ 2teaspoonschopped fresh thyme leaves
• ▢ 1teaspoononion powder
• ▢ 1/2teaspoon**kosher salt**, plus more to taste
• ▢ 1/8teaspoonblack pepper, plus more to taste,
• ▢ 1ouncefinely grated Pecorino cheese, 2 teaspoons reserved
• ▢ 6large eggs

Instructions:

• Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
• Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
• Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
• Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
• Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
• Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
• Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
• Let sit one minute before carefully removing using an off set spatula.
• Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.