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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam the sweet potato until just tender; transfer to a bowl; heat the oil in a pan, preferably non-stick, over a medium heat; add the leek, onion and garlic and saute, stirring, until they have softened; remove the pan from the heat and add the sweet potato and the parsley and combine well. | 2. Preheat the oven to 180°C; grease 6 x 1 large muffin pan; spray a sheet of phyllo with the oil; top with the remaining sheets, spraying between each layer; cut the sheets into three portions, then cut each strip in half; line each muffin recess with the phyllo pastry. | 3. Divide the sweet potato mixture among the pastry cases. | 4. Whisk the eggs, milk and nutmeg together; season with salt and freshly ground black pepper; divide evenly between the six muffin pan recesses by pouring the milk/egg mixture over the top of the sweet potato mixture. | 5. Bake for 20-25 minutes or until set. | 6. Serve with your choice of salad greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	400		peeled chopped sweet	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
leek	1		washed sliced	54.29	12.5935	1.335	0.267
onion	1		medium-sized chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
phyllo pastry	4	sheets		-	-	-	-
olive oil				119.34	0.0	0.0	13.5
egg	3			214.5	1.08	18.84	14.265
milk	1	cup	low-fat	552.0	13.296	5.496	57.216
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.