Sweet Potato and Mushroom Quiche CupsMore sweet potato recipes from Lisa's Vegetarian Kitchen:
1 large sweet potato
1 1/4 cups of ricotta cheese
1/4 - 1/3 cup of Parmesan cheese, grated
1 teaspoon of sea salt
1 tablespoon of fresh basil
dash of nutmeg
6 large eggs, beaten
4 sun-dried tomatoes
1/4 cup of dried mushrooms
Grease 12 muffin tins.
Soak the sun-dried tomatoes and mushrooms in a small bowl in hot water for 20 minutes. Drain, finely chop and set aside.
In a 425 degree oven, roast the sweet potato until fork tender. Let cool, peel and mash in a large bowl. Stir in the ricotta, Parmesan, salt and nutmeg. Now add the eggs, basil, sun-dried tomatoes and dried mushrooms.
Evenly distribute the mixture to the prepared muffin pan and bake in a preheated 375 degree oven for 20 - 25 minutes or until golden brown. Half way through the cooking time, sprinkle some additional Parmesan cheese over each cup. Let cool in the pan for 10 minutes or so and carefully remove.
Paratha with Sweet Potato and Potato Filling
Caribbean Sweet Potato Soup
Sweet Potato and Apricot Croquettes
On the top of the reading stack: Mysore Style Cooking by V. Sandhya
Audio Accompaniment: relative silence