We tried this recipe from the Doctor Bowl on Instagram: https://www.instagram.com/p/Dd6SHSPHHhM/?srtk=M2UwanZ1cnR2Yndy. She calls it “sweet potato egg veggie bake.”
Here is the written recipe:
Our modifications: first, we used 2 medium and 1 small orange sweet potato, which we baked (skin on, fork-pierced, drizzled with canola, and wrapped in foil) for 50-55 mins at 425 Fahrenheit. We set aside to cool.
Second, we preheated the oven to 360 F (which is roughly 180 Celsius).
Third, we used a lightly oiled 10” cast iron pan, then smushed the cooked sweet potato (without peel) into the base, pushing the sweet potato against the sides by 1” in height. We lightly sprinkled with salt and a little crushed red pepper. While doing that, we steamed the broccoli mini-florets in the microwave for about 2 mins.
Fourth, we used 1 medium shallot in lieu of a 1/4 red onion. We also rinsed and drained 1/2 cup frozen peas to bring them to room temp. we scattered the broccoli, peas, and shallot over the sweet potato crust.
Fifth, we used 3 large eggs and lightly whisked with 1 Tbsp milk. We tossed in 1 Tbsp shredded cheddar (we used Tillamook triple cheddar blend) before pouring over the veggies. Then, we topped the egg mixture with 2 Tbsp shredded cheddar, then placed the cast iron on the top rack of our oven.
The recipe projected 30-40 mins, but we found the egg mixture fully cooked by 25 mins (our knife came out clean).
We enjoyed this recipe and found it hearty and satisfying. (Nov. 2026)
