2 sweet potatoes (about 1-1/2 lbs), sliced approx 1/4 inch thick
4 tbsp Best Choice extra-virgin olive oil
Best Choice salt to taste
Best Choice ground pepper to taste
2 leeks, white and light green parts only, thinly sliced
12 Best Choice large eggs
½ cup Best Choice sour cream
2 tbsp Best Choice Ranch Dip mix
¾ cup Best Choice shredded Parmesan
2 tbsp roughly chopped fresh parsley
Preheat oven to 425 degrees F. Toss sweet potatoes with 2 tbsp olive oil on a baking sheet and season with salt and pepper. Arrange in a single layer and roast for 30 minutes turning once at 15 minutes.
In an oven proof 10-12in skillet, sauté the leaks on the stovetop in 1 tbsp olive oil until softened.
Whisk eggs, sour cream, ranch dip mix, ½ cup Parmesan, and 1 tbls parsley. Pour mixture over the leaks in warm skillet and stir. Layer sweet potatoes on top and sprinkle with remaining Parmesan cheese.
Bake until egg is set 15-20 minutes. Remove from oven and top with remaining chopped parsley. Serve warm.