| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 1 kg Sweet Potato peeled and cut into small cubes
- 1 tablespoon Oil
- 30 grams Butter
- 4 Leek white part only, finely sliced
- 2 cloves Garlic Cloves crushed
- 250 grams Feta Cheese crumbled
- 8 Eggs
- 1/2 cup Cream
- Salt to season
- Black Pepper to season
Ingredients
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Instructions
- Preheat the oven to moderate (180C). Grease or brush a tray of twelve 1-cup muffin holes with oil or melted butter. Cut small rounds of baking paper and place into the base of each hole. Boil, steam or microwave the sweet potato until tender. Drain well and set aside.
- Heat the oil and butter in a frying pan and cook the leek for 10 minutes, stirring occasionally, or until very soft and a light golden colour. Add the garlic and cook for a further 1 minute. Cool, then stir in the feta and sweet potato. Divide the mixture among the muffin holes.
- Whisk the eggs and cream together and season with salt and cracked black pepper. Pour the egg mixture into each hole until three-quarters filled, then press the vegetables down gently. Bake for 25-30 minutes, or until golden and set. Leave in the tins for 5 minutes, then ease out with a knife. Delicious served warm or at room temperature.
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