my sweet potato & egg casserole w/blue corn chips

How To Make my sweet potato & egg casserole w/blue corn chips

• 1

  Preheat your oven to 475
• 2

  Spray an 8 X 8 X 2 inch baking dish with cooking spray and set aside.
• 3

  Prick the skin of the sweet potato with a fork and wrap in a paper towel and microwave on high until it is soft and tender, about 5 to 8 minutes. Check for softness and return to microwave if needed.
• 4

  Remove sweet potato from microwave and allow to cool.
• 5

  Meanwhile, heat a large nonstick sauce pan over medium high heat. When hot, add the olive oil to the pan.
• 6

  Add the onions and cook until the onions begin to soften, about 5 minutes.
• 7

  Season with salt and pepper to taste and add the garlic and cook another 2 minutes.
• 8

  Remove from stove and set aside.
• 9

  In a small bowl, add the egg substitute and season with salt and pepper to taste and set aside.
• 10

  Remove the skin of the sweet potato and slice it crosswise into 1/2 inch thick slices.
• 11

  Layer the potatoes into the bottom of the prepared baking dish and evenly spread the onions on top.
• 12

  Pour the egg substitute into the dish and scatter the basil on top.
• 13

  Place the dish in the oven and bake until the eggs are completely set, about 15 to 18 minutes.
• 14

  Remove from oven and serve with baked blue corn chips.
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