Air-fried sweet potatoes add nice flavor to these egg bites that are cooked in the Instant Pot® and keep nicely in the refrigerator or freezer for easy, last-minute breakfasts.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
85 Calories
Recipe Instructions
Step 1
Preheat an air fryer to 375 degrees F (188 degrees C). Spray the air fryer basket with cooking spray.
Step 2
Combine sweet potato, coconut oil, 1/2 teaspoon cinnamon, and a pinch of salt in a small mixing bowl. Massage the oil and seasonings into the potatoes and transfer to the prepared basket.
Step 3
Air-fry until potatoes are tender, about 10 minutes, tossing halfway through to ensure even cooking. The exact amount of time will depend on the size of the cubes. Remove the basket and allow potatoes to cool.
Step 4
While the sweet potatoes are cooling, combine eggs, cottage cheese, liquid egg whites, half-and-half, vanilla, sugar substitute, and a pinch of salt in a blender. Blend on high until well-mixed and fluffy, 1 to 2 minutes.
Step 5
Spray a 7-compartment silicone egg bite mold with cooking spray. Scoop 1 tablespoon sweet potatoes into each compartment and pour egg mixture over top, leaving a little bit of space for expansion. Cover the mold with aluminum foil.
Step 6
Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water, and place the egg mold on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 7
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.
