Muffin Pan Sweet Potato & Leek Quiches

• 400 g sweet potatoes, peeled and chopped into chunks
• 1 tablespoon olive oil
• 1 leek, thoroughly washed, sliced
• 1 onion, medium-sized, chopped, yellow onion (for Americans)
• 2 garlic cloves, minced
• 2 tablespoons parsley, fresh continental, chopped
• 4 sheets phyllo pastry
• olive oil, to spray
• 3 eggs
• 1 cup milk, low-fat is fine (250ml)
• 12 teaspoon ground nutmeg
• salt, to taste
• fresh ground black pepper, to taste

1. Steam the sweet potato until just tender; transfer to a bowl; heat the oil in a pan, preferably non-stick, over a medium heat; add the leek, onion and garlic and saute, stirring, until they have softened; remove the pan from the heat and add the sweet potato and the parsley and combine well.
2. Preheat the oven to 180C; grease 6 x 1 large muffin pan; spray a sheet of phyllo with the oil; top with the remaining sheets, spraying between each layer; cut the sheets into three portions, then cut each strip in half; line each muffin recess with the phyllo pastry.
3. Divide the sweet potato mixture among the pastry cases.
4. Whisk the eggs, milk and nutmeg together; season with salt and freshly ground black pepper; divide evenly between the six muffin pan recesses by pouring the milk/egg mixture over the top of the sweet potato mixture.
5. Bake for 20-25 minutes or until set.
6. Serve with your choice of salad greens.

sweet potatoes, olive oil, thoroughly washed, onion, garlic, parsley, pastry, olive oil, eggs, milk, ground nutmeg, salt, fresh ground black pepper

Taken from www.food.com/recipe/muffin-pan-sweet-potato-leek-quiches-327761 (may not work)