Preheat your oven to 350°F (175°C).

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and cook for about 10–12 minutes until tender and slightly caramelized.

In a mixing bowl, whisk together 4 large eggs with 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder until smooth.

Once the sweet potatoes are cooked, allow them to cool slightly and then add them to the egg mixture. Stir gently until well combined.

Grease a baking dish with olive oil. Pour the sweet potato and egg mixture into the dish, spreading it evenly.

If desired, sprinkle 1 cup of shredded cheese over the top of the mixture.

Bake in the preheated oven for 35–40 minutes until the eggs are set and the top is golden.

Remove the casserole from the oven and cool for about 5 minutes before slicing and serving warm.