2 small sweet potatoes, well scrubbed
1 tbsp vegetable oil
2 turkey sausages, casings removed
3/4 cup dried cranberries
1/2 cup chopped onion
1/2 tsp each salt, pepper and crumbled dried sage leaves
3 cups baby spinach leaves
4 each whole eggs and egg whites
1 1/3 cups one per cent milk
1 tbsp Dijon mustard
1/2 cup shredded gruyere or white cheddar cheese

Pierce each sweet potato several times with a fork; microwave on medium-high for four minutes or until just fork tender. Cool completely. Cut the sweet potatoes into 1/2-inch cubes; reserve.

Heat the oven to 350 F. Heat the oil in a 12-inch oven-proof skillet set over medium heat. Crumble in the sausage meat; add the dried cranberries, onion, salt, pepper and sage. Cook, stirring often for five minutes or until sausage is browned and onion is golden.

Stir in the sweet potato and spinach; cook, stirring often, for three minutes or until the spinach is wilted. Spread evenly into a 12-inch baking dish.

Meanwhile, whisk the eggs and egg whites with the milk and mustard. Pour evenly over the vegetable mixture. Sprinkle evenly with cheese. Bake for 30 minutes or until set.