Sweet potato casserole

One sweet potato can go a long way, like in this sweet and salty and very delicious breakfast casserole. If you are carb conscious, you probably make sure you take in enough protein and fat every time you have carbs, and you are careful not to eat too many carbs at one sitting. This recipe offers it all: just enough sweet potato for texture, color and wonderful taste, and plenty of eggs and soft cheese to boost the protein content. Eggs are an excellent source of choline and high quality protein! You can read more about the many benefits of eggs in this excellent recent article by nutritionist, writer, coach and female role model Cassandra Forsythe.

But let's get back to our casserole, and its ingredients

Serves 2:
1 small sweet potato
3 eggs
3 tbsp cream cheese
1 tbsp butter
4 tbsp milk
2 tsp Himalayan salt
2 tsp cumin seeds

Preheat the oven to 400F (200C). Peel the potato and use the peeler to slice the whole potato thinly. Line the bottom of the casserole dish with the potato, place the butter on top, pour 2 tbsp milk and place in the oven for about 10 minutes. Meanwhile, whisk the eggs, cream cheese, cumin, salt and the rest of the milk. Pour on top of the sweet potatoes and return to oven until the casserole turns golden, it takes about 25 minutes or so. You can grate and melt some cheese on top and add that extra layer of delicious. Serve warm or cooled, it's great both ways!