Sweet Potato Cranberry Breakfast Bake

While the oven preheats, fill a medium-large pot with water and bring to a boil. Once boiling, add the thinly sliced sweet potatoes to the water and cook for 3-5 minutes, until just tender. Drain and set aside.

To a medium pan add 2 tbsp butter and turn to medium heat. Add the minced garlic and shallot and saute a few minutes unti fragrant and shallot is softened. Add in the cranberries and water and bring to a simmer over medium-high heat. Once simmering, turn to medium low heat and cook for about 7-8 minutes, stirring occasionally until cranberries are reduced to a jammy like texture. Set aside.

To a small pot or pan, melt together 2 tbsp butter, maple syrup, cumin, salt and pepper. Once melted give it a good stir to combine and set aside.

Add the boiled sweet potato slices to the greased cast iron pan. Spread the cranberry mixture over top of the sweet potatoes. Drizzle the melted butter mixture over everything and then bake in the oven for 15 minutes.

Remove from the oven and crack 4-6 eggs, in seperate spots, over the bake (depending on how many people you're serving). Sprinkle the crumbled feta over and then add a big pinch of salt and pepper over the eggs. Put back in the oven and bake for 8-12 minutes, until your desired egg doneness.

Garnish with parsley and serve.