I’m still learning the art of recipe adapting and substituting. To encourage people to start cooking, I always like reminding people how awful at cooking I was just two years ago, how far I’ve come, and how much more I need to learn. You learn from doing, messing up, and improving. You will get better at it. Trust me.
Running to the Kitchen is currently one of my favorite cooking blogs. I like that her stuff is healthy, not fussy, and tasty. And she’s a runner, holla. Her recipe for Kale and Feta Egg Bake has been my ultimate go-to recipe for a healthy, easy, and AMAZINGLY scrumptious dinner the past couple of months. (Go make it….now.) Last week Gina posted a recipe for Sweet Potato and Kale Bites that I thought I’d try.
I tried making it with a normal muffin tin as I don’t have a mini muffin tin, which the recipe calls for. I learned that I had to double the baking time, but still I’m not so sure if I got it right. Maybe a normal sized muffin tin is just too big to hold a clump of sweet potato together. (Suggestions, anyone?) But I topped a couple of them with eggs and baked them additional 10 minutes and the egg topped ones held together much better than the rest! Maybe the whites helped bind it all together.
Not the most mind-blowing thing I’ve ever made but tasty nonetheless. It’s a wonderful blend of flavors and I love dipping forkfuls of the sweet potato in runny egg yolk. It’s a super nutritious, easy to make breakfast. Until I get a mini muffin tin, I will be making these again and try tweak these mini egg bakes to perfection!