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. ---------------------------------------------------------------------------
Nutrition
Ingredients
