This versatile snack can be served for afternoon tea, at a party or picnic . It’s Gluten free and vegetarian too.
3 free range organic eggs
1 Sweet potato
½ cup soy milk or dairy milk
5 tbs gluten free plain flour
½ cup Cheese
½ tsp sea salt
¼ tsp pepper
Preheat the oven to 180C
Grease a mini muffin oven tray.
Wash, peel and dice the sweet potato into 1cm cubes.
Put the sweet potato in some water in a saucepan and cook until ¾ cooked. Approximately 5 minutes. Drain and set aside.
Meanwhile, mix the eggs, flour, salt, milk and pepper together in a bowl. Set aside and grate the cheese.
Pour the egg mixture into each shell of the muffin tin until ¾ full.
Add a few cubes of sweet potato to each and sprinkle the grated cheese on top.
Cook in the oven for 15 minutes or until slightly browned on top and cooked through. They will puff up a bit.
Eat them hot or leave to cool and store in the fridge.
The sweet potato bites can be served hot or cold.
You can add other ingredients like capsicum, corn, sundried tomato and mushroom also.