Sweet Potato Egg Bites

1. Preheat an air fryer to 375 degrees F (188 degrees C). Spray the air fryer basket with cooking spray.

2. Combine sweet potato, coconut oil, 1/2 teaspoon cinnamon, and a pinch of salt in a small mixing bowl. Massage the oil and seasonings into the potatoes and transfer to the prepared basket.

3. Air-fry until potatoes are tender, about 10 minutes, tossing halfway through to ensure even cooking. The exact amount of time will depend on the size of the cubes. Remove the basket and allow potatoes to cool.

4. While the sweet potatoes are cooling, combine eggs, cottage cheese, liquid egg whites, half-and-half, vanilla, sugar substitute, and a pinch of salt in a blender. Blend on high until well-mixed and fluffy, 1 to 2 minutes.

5. Spray a 7-compartment silicone egg bite mold with cooking spray. Scoop 1 tablespoon sweet potatoes into each compartment and pour egg mixture over top, leaving a little bit of space for expansion. Cover the mold with aluminum foil.

6. Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water, and place the egg mold on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

7. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

Cook's Note:

Egg bites will last up to a week in the refrigerator, and up to 3 months in the freezer. Reheat refrigerated egg bites in the microwave for about 15 to 30 seconds. To reheat from frozen, place on a microwave-safe plate and cover with a damp paper towel. Cook on the defrost mode until hot, 1 1/2 to 2 minutes.