The Perfect Post Workout Meal

This is for Karen.  Enjoy!!

Sweet Potato Egg Casserole

This is a simple casserole that works as a GREAT Post Workout Meal (PWOM).  And, it reminds me of really well done french toast (Pain Perdu), which should be thick and custard-like.

You will need:

1-2 teaspoons Coconut Oil (to grease the pan)

3-4 large Sweet Potatoes (you should have about 3 cups of sweet potatoes, once roasted an mashed)

12 Eggs

2 Tablespoons of Cinnamon or Pumpkin Pie Spice for a sweeter version
  -or-
1 T Cinnamon
1 T Paprika
1/2 teaspoon Cayenne  for a savory, slightly spicy version

This casserole can be seasoned many ways, depending on how you usually like your Sweet Potatoes.  Play with it, and find what best suits your palate.

Bake the Sweet Potatoes, at 350 degrees, for 45-60 minutes, until soft.  I wrap them in foil during the baking, to keep the moisture in.  They tend to slide right out of the skin, this way.  Let them cool slightly, so that you can peel them without burning yourself.

In a large mixing bowl, mash the sweet potatoes with a masher, electric mixer or a large whisk, until fairly smooth.  A few lumps won't hurt anything.  Then mix in the seasoning.  I like to season them at this point, because I can taste them as I go, without worrying about the raw egg.  Remember, the seasoning should be strong, as it will be diluted once you add the eggs.

Mix in all 12 eggs, until well blended.  The mixture should be thick, but still more liquid than paste.

Pour into a well oiled 9x9" baking pan, and bake at 350 degrees for 30 minutes, or until just set in the middle. 

Let cool, and cut into 6 servings.  It will keep for a week in the fridge, or you can freeze it.  If you do freeze, wrap them individually, or place a piece of waxed paper between each piece.

I eat the casserole cold, but it is also great warmed up in the microwave for about 1:30 to 2 minutes, on 80% power.

The texture can be tweaked by changing the ratio of sweet potatoes to eggs; more eggs will give you more of a quiche texture; more sweet potatoes will make it more dense and slightly spongy.  I also like to 'over bake' mine, until the edges are pretty dark, and this also gives a slightly spongier texture.

Let me know what you think!