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

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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