Savory Sweet Potato and Egg Bake

Method

1. Preheat your oven to 400°F (400°F). On a large baking sheet (11x17 inches), spread the cubed sweet potatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together to coat evenly and spread into a single layer. Roast for 25 to 30 minutes, until they are lightly browned.
2. Once roasted, transfer the sweet potatoes to a lightly greased 9x13-inch baking dish, ensuring they are spread out evenly. Lower the oven temperature to 325°F (325°F).
3. While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion, red bell pepper, and fresh rosemary. Cook, stirring frequently, until the onion and pepper have softened, about 3 to 4 minutes. Add the minced garlic and cook for 1 more minute, stirring constantly, then remove the skillet from the heat.
4. In a large bowl, whisk together the eggs, milk, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir in the shredded mozzarella cheese and the cooked onion and pepper mixture. Pour this egg mixture evenly over the sweet potatoes in the baking dish.
5. Bake for approximately 45 to 50 minutes, or until the eggs are set in the center. If the top starts to brown too quickly, you can loosely cover the casserole with aluminum foil. Once done, garnish with grated Parmesan cheese and a little extra black pepper before serving.