Ingredients
Scale
- 1 lb (about 2 medium) sweet potatoes, thinly sliced into 1/8-inch rounds
- 2 tbsp ghee or coconut oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 large eggs
- 1/4 cup full-fat coconut milk
- 1 tbsp chopped fresh herbs (parsley or chives)
- 1/4 tsp smoked paprika
Instructions
- Heat a 10-inch ovenproof skillet over medium heat and add ghee or coconut oil.
- Add the sweet potatoes, seasoning them with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until tender and slightly caramelized.
- In a bowl, whisk together the eggs, coconut milk, herbs, and smoked paprika.
- Pour the egg mixture over the cooked sweet potatoes, reduce the heat to low, and cook for 2–3 minutes until the edges begin to set.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8–12 minutes until the center is set.
- Let rest for 5 minutes, slice, and serve.
Notes
For best results, slice potatoes uniformly and use room-temperature eggs for a silkier texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 240mg