Ingredients:

  • 1 Large Sweet Potato (Approx. 350 g / 12 oz), peeled and finely grated
  • 1 Tbsp Olive Oil
  • ½ tsp Fine Sea Salt (for base)
  • ¼ tsp Black Pepper (for base)
  • 1 Tbsp All-Purpose Flour or Cornstarch (optional, helps bind)
  • 8 Large Eggs
  • ¼ cup Whole Milk or Single Cream
  • ½ cup Crumbled Feta Cheese
  • 1 cup Fresh Baby Spinach, roughly chopped
  • 2 Tbsp Fresh Chives, finely snipped
  • 1 Small Shallot, finely diced
  • ½ tsp Hot Sauce (optional)
  • ½ tsp Fine Sea Salt (for filling)
  • ¼ tsp Black Pepper (for filling)

Instructions:

  1. Preheat oven to 200°C / 400°F (Gas Mark 6). Generously grease the 12 cups of the muffin tin with cooking spray or butter.
  2. Grate the sweet potato. Place the grated sweet potato in a clean tea towel or kitchen roll and squeeze out as much moisture as possible. This is crucial for a crisp base.
  3. In a medium bowl, combine the squeezed sweet potato, olive oil, salt, pepper, and flour/cornstarch. Mix until uniformly coated.
  4. Divide the sweet potato mixture evenly among the 12 muffin cups. Firmly press the mixture up the sides and into the bottom of each cup, creating a solid 'nest' or shell.
  5. Blind bake the sweet potato bases for 10–12 minutes. Remove from oven and reduce temperature to 175°C / 350°F (Gas Mark 4).
  6. Briefly sauté the diced shallots in a splash of oil for 2 minutes until softened. Stir in the chopped spinach just until wilted (about 30 seconds). Remove from heat and cool slightly.
  7. In a separate large bowl, whisk the eggs, milk/cream, salt, pepper, and hot sauce (if using) until light and frothy.
  8. Stir the sautéed vegetables, feta cheese, and chives into the egg mixture.
  9. Pour the egg mixture evenly into the pre-baked sweet potato nests, filling them almost to the brim.
  10. Return the tin to the oven (now at 175°C / 350°F) and bake for 15–18 minutes, or until the centres are set and spring back lightly when touched.
  11. Let the cups cool in the tin for 5 minutes. Use a small offset spatula to gently loosen the edges before carefully lifting them out. Serve warm or at room temperature.