1 large sweet potato
2 sprigs of fresh rosemary
1/2 c sliced onions (caramelized if preferred)
1/2 c bleu cheese crumbles
6 large eggs
1/2 c milk
2 tsp ground chipotle pepper
salt and pepper
dice sweet potato and toss in olive oil to coat. sprinkle chipotle pepper, salt and pepper. roast in the oven at 350º for about 25 minutes. let cool.
in the mean time, heat about 3 tbsp olive oil on medium high, in a heavy pan. add onions, stir every 4-6 minutes, making sure not to burn. it’ll take about 35 minutes to caramelize the onions. let cool slightly.
whisk eggs and milk together. pull rosemary leaves from the stems, set aside.
layer sweet potatoes, onions, rosemary and cheese in a greased 8×8 pan. pour egg mixture over, top with extra rosemary.
bake for 40-45 minutes.