Sweet Potato and Blue Corn Egg Casserole

1		Nonstick cooking spray
1		medium sweet potato
1-1/2  teaspoons		extra-virgin olive oil
1		medium red onion, cut into small dice
1  dash		Salt
3  pinches		Freshly ground black pepper
1		garlic clove, minced
2  cups		liquid egg substitute
1  tablespoon		chopped fresh basil
4  ounces		baked blue corn chips, such as Guiltless Gourmet

Tip: Click on the ingredient links to learn the nutritional information for all the Sweet Potato and Blue Corn Egg Casserole ingredients. The serving size for any ingredient in Sweet Potato and Blue Corn Egg Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 475F. Spray an 8 x 8 x 2-inch baking dish with cooking spray, and set it aside.
Prick the skin of the sweet potato with a fork and microwave on high till it is soft and tender, about 5 minutes, turning halfway through. Allow to cool.
Heat a large nonstick saute pan over medium-high heat. When hot, add the olive oil to the pan. Add the onions and cook