Description
Veronica Callaghan; Glastonbury, Conn.

Ingredients

• Non-stick cooking spray
  
• 2 15-ounce cans Louisiana cut yams, drained
  
• 1/2 cup orange juice
  
• 2 tablespoons brown sugar
  
• 1/8 teaspoon cayenne pepper
  
• 1/2 teaspoon salt
  
• 2 egg whites, lightly beaten
  
• 1/3 cup diced roasted red peppers
  
• 1 tablespoon finely chopped chives
  
• 6 whole eggs, poached
  
• 2 tablespoons finely chopped cilantro (optional)
  
• Mango Hollandaise
  
• 3 egg yolks
  
• 1 tablespoon lime juice
  
• 1 teaspoon Louisiana hot sauce
  
• 1/2 cup butter, melted
  
• 1 mango, peeled, diced and puréed
  
• 1/4 teaspoon salt

Preparation
Heat oven to 425°F. Spray a 6-cup muffin tin with cooking spray. In medium-sized bowl, combine yams, orange juice, brown sugar, cayenne pepper, salt and egg whites. Mash until smooth. Stir in red peppers and chives. Spoon mixture into prepared muffin tin. Bake 10 to 12 minutes, or until lightly browned.

For hollandaise, combine egg yolks, lime juice and hot sauce in blender. Blend 30 seconds. With blender on, pour melted butter in slowly and continue to blend until emulsified. Fold in puréed mango and salt.

Carefully remove sweet potato cups from muffin tin; arrange each one on a serving plate. Top each with a poached egg and spoon a generous portion of mango hollandaise over top. Garnish with cilantro, if desired.

Nutrition
no information available

Serves
Makes: 6 servings

Variations
no information available