Sweet Potato Egg Bake

Start by peeling the sweet potato. Use a box grater to grate the sweet potato into hash brown sized pieces. Heat one tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the sweet potato and shredded collards. Sprinkle with 1/4 teaspoon salt. Cook for 5 minutes, stirring occasionally. The collards should be vivid green and slightly wilted and the sweet potato will be softened but not cooked through.Meanwhile, add the eggs, milk and seasonings to a medium bowl. Whisk together for at least 30 seconds. Stir in the shredded cheese. Fold in the sautéed sweet potato and collards.Lightly spray an 8x8 or two quart casserole dish with cooking spray. Pour the egg mixture into the dish.Bake at 350 degrees F for 35 minute, or until a knife inserted in the center comes out clean. Another way to tell that the casserole is done is when the eggs are golden but not brown, especially at the edges.Slice and serve garnished with freshly chopped parsley and sliced scallions.