n e t u l G s n a S Sweet Potato Egg Cups By Christina McGairk
Every year I get certain food obsession during different seasons. In the spring, it’s all things jelly beans. In the summer it’s everything lemony. In the fall or any time of year, come to think about it, it’s all things pumpkin or pumpkin spice. Then in December, it’s everything gingerbread. The current food I desire the most is sweet potatoes. Not only are they naturally gluten-free, but they are also high in fiber, vitamins, and minerals. This tasty vegetable is also good for gut health and can possibly help with brain function. Lord knows my forgetful brain needs that. HA! So in the spirit of all things sweet potato, I adapted an egg dish that I make for a nice portable handheld snack or breakfast on the go…sweet potato egg cups. The recipe is pretty simple. I usually use shredded potatoes for the bottom of the egg cups, but this time I used shredded sweet potatoes. Now for that part, I probably could’ve used a vegetable grater to grate the sweet potatoes, but this busy Mommy just cut them into bitesized pieces and threw them in the blender on the grate option. I don’t think it really matters. If you can find frozen shredded sweet potatoes, then that’s even better. Without further adieu, here is my sweet potato spin on an egg classic.
38 Special Needs Living • June 2022
INGREDIENTS
• 8 large eggs • ½ cup of grated sweet potato • ¼ cup of shredded taco cheese or whatever type of cheese you prefer • ½ tbsp of garlic powder • Salt, pepper, or any other gf seasoning to taste. DIRECTIONS:
1. Preheat the oven to 375 degrees and spray muffin tins with olive oil cooking spray or use paper muffin cups. 2. Grate the sweet potato and add the shredded cheese and garlic powder and mix well.
3. Place about 1 tbsp. sweet potato mixture at the bottom of each muffin tin. (My batch made about 8) 4. Crack open each egg, plop it on each cup, and season it however you want...just as long as it’s gf. 5. Bake for 15-20 minutes or until desired consistency. ***Disclaimer: I’m not a nutritionist or a doctor. I’m just a loving Mama supporting her daughter and others through their gluten-free journey. If you have questions about the gluten-free diet or celiac disease, please contact your medical professional. Thank you.***
If you would like to share gluten-free tips, tricks, info, etc. in an upcoming issue of Special Needs Living, email us at SpecialNeedsLivingIndy@n2pub.com.
