2 cups cooked mashed sweet potatoes (about 2 large sweet potatoes)
3 large eggs beaten
1 cup grated parmesan cheese
2 tablespoons fresh rosemary chopped
¼ cup cooked bacon diced
½ teaspoon salt
¼ teaspoon black pepper
Sour cream
Preheat oven to 400°F. Lightly spray a mini-muffin tin with cooking spray and set aside.
In a large bowl, stir together the mashed sweet potatoes, eggs, ¾ cup grated parmesan cheese, rosemary, bacon, salt and pepper.
Fill each muffin cup all the way full with the mashed sweet potatoes mixture. Sprinkle the tops with the remaining ¼ cup parmesan cheese.
Bake until the potato cups are set and browned on top, about 20 minutes. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream or plain greek yogurt, if desired.