Name: Sweet potato bagels with egg whites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, peeled, cubed, boiled, and well-drained; 1/3 cup rolled oats, ground into flour; 7 large egg whites, divided; 3/4 tsp baking powder; 3/4 tsp salt; 3/4 tsp ground cinnamon; 1 tsp sesame seeds; 8 olive oil cooking sprays

Ingredients

8 items

1 medium sweet potato, peeled, cubed, boiled, and well-drained
⅓ cup rolled oats, ground into flour
7 large egg whites, divided
¾ tsp baking powder
¾ tsp salt
¾ tsp ground cinnamon
1 tsp sesame seeds
8 olive oil cooking sprays

Instructions

Prep 20 min · Cook 30 min

Preheat your oven to 375°F. Line a half-sheet pan with parchment paper and coat with cooking spray. Pulse the rolled oats in a blender until they reach a fine flour consistency. Mash the boiled sweet potato smooth and let it steam for 5 minutes so excess moisture evaporates.
In a mixing bowl, combine the oat flour, baking powder, cinnamon, and half the salt. Whisk 2 of the egg whites in a small bowl until frothy, then add them to the dry ingredients along with the mashed sweet potato. Stir until a thick, sticky dough forms, then chill the dough for 10 minutes. Done when holds its shape like thick cookie dough.
With damp hands, divide the dough into 2 equal portions on the prepared pan. Shape each into a ring roughly 3/4 inch thick with a hole in the center. Lightly brush the tops with a little water and sprinkle with sesame seeds.
Bake the bagels for 22 to 25 minutes until golden brown and firm. Transfer them to a rack and let them cool for 10 minutes to set the interior. Done when toothpick comes out clean.
While the bagels cool, coat a 12-inch nonstick skillet with cooking spray over medium heat. Season the remaining the egg whites with the rest of the salt and scramble for 3 to 4 minutes until fully set. Done when opaque in the center, 160°F.

Nutrition

Ingredients

Instructions

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