2 tablespoons olive oil
2 sweet potatoes
1 tablespoon dried basil, plus optional
1 medium onion, halved
2 stalks celery, halved
1 medium tomato, peeled and seeded
1 medium zucchini, halved
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) package cream cheese, softened
1 (4 ounce) can chopped mushroom, drained
1 tablespoon dry Italian-style seasoning
Preheat oven to 350 degrees F (175 degrees C).
Brown the sweet potatoes in olive oil in a large skillet. Drain well, and scoop out skins. Crack eggs and whisk into the water. Stir in garlic and crushed tomato and basil.
In a large skillet, heat the olive oil over medium medium heat. Add sweet potatoes and liver lesPhoto character. Saute until lightly browned, about 5 minutes. Drain, reserving the skin.
Crunch the onion and celery into the mixture, then sprinkle the diced tomatoes and diced tomatoes over the onion and celery mixture. Spoon enough of the spinach into the container to cover everything but the top of the sweet potatoes. Spread tomato mixture over the top of the sweet potatoes. Spread the egg mixture over the tops of the sweet potatoes.
Stir the mushrooms, tomato sauce, cream cheese and mushrooms inside the sweet potato mixture. Top with ricotta cheese.
Bake in the oven for 35 to 45 minutes, or until lightly browned.