sweet potato & black bean rosti
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 296.7
- Total Fat: 11.6 g
- Cholesterol: 203.0 mg
- Sodium: 171.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.4 g
- Protein: 21.0 g
View full nutritional breakdown of sweet potato & black bean rosti calories by ingredient
Introduction
This is adapted from the Cooking Light "Rosti Casserole with Baked Eggs". By using sweet potatoes instead of regular potatoes, goat cheese instead of Gruyere, and adding black beans, this recipe punches up the fiber and taste! This is adapted from the Cooking Light "Rosti Casserole with Baked Eggs". By using sweet potatoes instead of regular potatoes, goat cheese instead of Gruyere, and adding black beans, this recipe punches up the fiber and taste!Number of Servings: 4
Ingredients
-
6 oz fat-free plain Greek-style yogurt
1 T whole wheat flour
1 sweet potato, peeled and grated
5 oz frozen shredded hashbrowns, thawed
3 oz goat cheese
1/6 C butter, melted
1/4 C cilantro, chopped
1 C black beans, drained and rinsed
1/4 t freshly ground black pepper
1/2 t salt
cumin to taste
cooking spray
4 eggs
Directions
1. Preheat oven to 400
2. Combine yogurt and flour in a large bowl, stirring well. Add sweet potatoes, hashbrowns, goat cheese, butter, black beans, cilantro, salt, and pepper. Spread mixture evenly into a 9x9 baking dish coated with cooking spray. Bake for 30 minutes or until bubbly.
3. Remove from oven. With the back of a spoon, make 4 indentations in top of potato mixture. Crack 1 egg into each of 4 indentations.
4. Return dish to oven. Bake at 400 for 8 more minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 4 pieces and serve immediately.
(when re-heating, oven at 350 for 10-15 works better than microwave)
Number of Servings: 4
2. Combine yogurt and flour in a large bowl, stirring well. Add sweet potatoes, hashbrowns, goat cheese, butter, black beans, cilantro, salt, and pepper. Spread mixture evenly into a 9x9 baking dish coated with cooking spray. Bake for 30 minutes or until bubbly.
3. Remove from oven. With the back of a spoon, make 4 indentations in top of potato mixture. Crack 1 egg into each of 4 indentations.
4. Return dish to oven. Bake at 400 for 8 more minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 4 pieces and serve immediately.
(when re-heating, oven at 350 for 10-15 works better than microwave)
Number of Servings: 4