Remove giblets and any other internal parts of chicken; discard
Thoroughly wash the outside and cavity of the chicken; pat dry the chicken with paper towels
Preheat the oven to 350° F. Rub entire outside of chicken with olive oil. Generously sprinkle spice blend both inside and outside the chicken.
Place opened beer can upright inside cavity of chicken; place on a baking sheet on the lowest oven rack.
Roast for 1 hour and 45 minutes to 2 hours, or until chicken is brown and crispy on the outside. The internal temperature should reach about 180° F when meat thermometer is inserted into the thickest part of the thigh.
Carefully remove the pan from the oven; let chicken stand for about 20 minutes. Use kitchen tongs and oven mitts to gently remove the beer can from the chicken; discard can. Slice and serve the chicken as desired.
Place sweet potato, onion and apple in a food processor and chop well. Transfer the mixture to a heated pot. Add butter and cook approximately 5 minutes, adding salt to taste. Allow to cool.
Butter a muffin pan with Kerrygold butter. Add 1/2 cup of mixture to each muffin cup and press down using the bottom of a glass. Bake at 400° F for 10 minutes.
In a large bowl, mix eggs with the remaining ingredients and whisk well. Pour egg mixture on top of baked sweet potato mixture, filling to 2/3 full. Bake as 400° F for 15 minutes, or until center is set. Allow to cool for about 10 minutes before loosening sides with a knife and removing from tin.