Preheat oven to 350 degrees. Butter/grease your dish. My dish is 7x7 and serves four people max. You can always double this dish easily! Next, dice your pre-roasted sweet potatoes. Place the diced sweet potatoes in your baking dish and smash them down to create a nice thick layer. Set your dish aside.

Slice your mushrooms and sauté them on the stove with 1 Tbsp of butter, or more if it's too dry. I also added a spoonful of water if needed to get the process going faster. Cook them down until there is no liquid left and they are nicely browned and golden. Once they're finished cooking, add them to your dish. You now have your second layer. Spread them out evenly.

Grab a mixing bowl and add three eggs, 1/4 tsp salt, and 1/2 cup of sour cream. Whisk until completely mixed. Once mixed, pour on top of your mushrooms. I then rotate my dish gently to make sure the egg mixture spreads evenly.

Shred your sharp cheddar cheese. I highly recommend buying block cheese and shredding it yourself — it melts better and doesn't contain anti-caking agents that can interfere with a perfect melt. Spread your shredded cheese on top of the egg mixture. Next, take your paprika and sprinkle all over the top of it! Place your lovely casserole in the oven at 350 degrees and bake for about 20-30 minutes, dependent on your oven's personality