Name: Sweet potato bagels with egg whites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 3/4 medium sweet potato, peeled and cubed; 1/3 cup rolled oats, ground into flour; 8 large egg whites; 3/4 tsp baking powder; 1/2 tsp salt; 3/4 tsp ground cinnamon; 1 tsp sesame seeds; 8 olive oil cooking sprays; 1 1/4 cups water

Instructions

Prep 20 min · Cook 30 min

Place the sweet potato cubes in a small saucepan and cover with the water and half the salt. Bring to a boil over high heat, then reduce to medium and simmer for 12 to 15 minutes until tender. Drain well and mash smooth in a bowl, letting it steam for 5 minutes to dry out.
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-like consistency.
In a mixing bowl, whisk together the oat flour, baking powder, cinnamon, and the rest of the salt. Measure out 2 tablespoons of the egg whites and whisk in a small bowl until frothy, then stir them into the dry ingredients along with the mashed sweet potato until a thick, tacky dough forms. Chill the dough for 10 minutes.
With damp hands, divide the dough into 2 equal portions on the prepared pan. Roll each into a log and join the ends to shape into 3-inch rings roughly 3/4 inch thick. Lightly brush the tops with water and sprinkle with sesame seeds.
Bake the bagels for 22 to 25 minutes until golden brown and firm to the touch. Transfer them to a rack and let them cool for 10 minutes to set the crumb.
While the bagels cool, coat a 12-inch nonstick skillet with cooking spray over medium-low heat. Add the remaining egg whites and cook, stirring gently and often, for 3 to 4 minutes until the whites are fully set and opaque. Done when opaque and set, 160°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes