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Sweet Potato Hash Cups

by Mercedes Sandoval featured in Healthy Muffin Tin Breakfasts 4 Ways


for 4 servings

  • 1 sweet potato, peeled
  • ¼ cup
    panko (10 g)
  • 2 tablespoons
    olive oil
  • 1 teaspoon
    garlic powder
  • ½ teaspoon
  • ½ teaspoon

Optional Toppings/Fillings

  • broccoli, cut into small florets
  • shredded cheddar cheese
  • onion, diced
  • bell pepper, diced
  • shredded mozzarella cheese
  • egg
  • bacon, chopped
  • salt, to taste
  • pepper, to taste
    Calories 83
    Fat 6g
    Carbs 5g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.



  1. Preheat oven to 350˚F (180˚C).
  2. Use a grater to shred sweet potato.
  3. Add to a large bowl and mix with panko, olive oil, garlic powder, salt, and pepper.
  4. Spoon into greased muffin tin, filling each tin about ⅔ full.
  5. Bake for 30 minutes or until golden brown.
  6. Add in optional toppings/fillings.
  7. For the bacon and egg hash cup, use a spoon to form a well in the sweet potatoes. Gently pour in egg and top with salt, pepper, and bacon.
  8. Bake for an additional 30 minutes.
  9. Enjoy!




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