Sweet Potato Egg Cups for breakfast!

Preheat oven to 400. Heat sweet potatoes (yams) til soft enough to mash. I used Korean yams & Okinawan yams (purple). To create a smoother mash texture , just add liquid (light coconut milk works and taste well with it).

Whisk eggs to add air so to create fluffier rise.

Grease cupcake/muffin pan, pack mash yams to layer the bottom. Then pour eggs in. Top or mix in sundried tomatoes. Bake for 20 min.

I also used the potatoe skins as a base on some and turned out really well!

Eat Clean, Train Mean & Supplement in Between!