Unique Baked Yam and Egg Cups

UNIQUE BAKED YAM AND EGG CUPS
Olive oil spray
2 ½ c. peeled and grated yams (grate on largest holes of grater), about 1 (8-oz.) yam
1 T. chopped fresh thyme leaves
1 t. onion powder
Kosher salt/black pepper, to taste
1 oz. finely grated Pecorino cheese (extra for garnish)
6 eggs

1. Preheat oven 375. Spray 6-cup non-stick muffin tin with oil spray and set aside.
2. Toss the grated yam, thyme, salt, pepper and cheese in bowl.
3. Divide mixture evenly into 6 portions and place in prepared muffin cups.
4. Press mixture into bottom and up along sides to form a well making certain there are no open gaps.
5. Spray insides of potato well with olive oil spray. Transfer to oven and bake 8 minutes.
6. Remove from oven, gently press the bottoms of yam cups and crack an egg into each.
7. Return to oven and bake until white of egg are set and yolk is cooked (12 minutes for runny eggs, 14 minutes for slightly hardened yolks.)
8. Let sit one minute before carefully removing using an off-set spatula
9. Sprinkle with salt, black pepper and pecorino.