Sweet Potato Crust is a Must

December 27, 2015 | By | Comments (81)

 

Sweet potatoes might actually be my favorite ingredient. They’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love?

Whether perfectly roasted, made into gnocchi, whisked into a pancake batter, or sliced into chips, this humble ingredient continues to reach beyond my expectations with each dish I try. Well, once again, it did more than impressed me, it wowed me!

1512-sweet-potato-crust

The whipped egg and milk combination sunk down perfectly in between the slices of sweet potatoes to create a perfectly tender crust (that holds together) on the bottom with a chip-like consistency around the edges. The filling is from our Spinach and Feta Quiche.

Ingredients
2 medium sweet potatoes
1 teaspoon canola oil
1 (5-ounce) bag baby spinach
1/2 cup 1% low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled

Preparation:

1512-sweet-potato-crust-raw

1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°.

1512-sweet-potato-crust-spinach

2. For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

CALORIES 196 FAT 8.5g (sat 3.5g, mono 3.2g, poly 1.2g) PROTEIN: 12g CARB 18g FIBER 4g CHOL 197mg IRON 2mg SODIUM 562mg CALC 155mg

Recipe inspired by Fourteen Forty.

See More: 

COMMENTS

  1. Kathryn

    Looks like a great recipe. Too bad lots of the commenters are a bit whiney…

    September 25, 2016 at 7:16 pm
  2. Karen McHood

    This isn’t a crust – this is a vegetarian way of substituting a real crust.

    September 25, 2016 at 4:10 pm
  3. Edward Monie

    Thank you Sharon for your comment. I’m frustrated when there is no “Print” option. What’s the big secret?
    Why not respect your “customers”.

    September 25, 2016 at 2:07 pm
  4. Sharon Pettypool

    Is this recipe printable?

    September 25, 2016 at 1:38 pm
  5. Jo Kergan

    The recipe doesn’t call for onions, yet the video showed onions. I made it with onions and added mushrooms. I also use halvarti cheese (cause that’s what I had). It’s in the oven now. I also noticed that the video showed yams, not sweet potatoes. I’m not a fan of yams so I stuck with sweet potatoes. Can’t wait to try it.

    August 25, 2016 at 7:12 pm
  6. Lynn Ellison

    The above recipe doesn’t include the onion, which is very important.

    August 8, 2016 at 1:44 pm
  7. CHERYL

    WHAT TEMP & HOW LONG DO YOU RE-HEAT IN OVEN?
    THANKS!!!

    August 6, 2016 at 7:03 pm
  8. Kim

    Sugar content would be nice. Many of us need to have the “sugar” listed.

    August 3, 2016 at 6:52 am
  9. 18 Baked Sweet Potato Recipes | Proper Lush! – Hurry The Food Up

    […] Ready in: 1 hour Recipe by: Cooking Light […]

    July 20, 2016 at 8:07 am
  10. myriam najm

    Hello,
    Please, what is the size of the pie dish?
    Also, if i cook it the night before and reheat it the same day, would it still look and taste fresh?
    Thank you

    July 20, 2016 at 12:46 am
  11. Jarragum

    Is the oven temperature Fahrenheit?

    July 11, 2016 at 4:38 am
  12. קיש תרד ומנגולד על "בצק" בטטה – שנת ה-18 שלי

    […] את המתכון המקורי הורדתי מאתר שכבר לא קיים, אבל מצאתי את זה במקום, רק כדי שתוכלו לראות את התהליך, כי לא צילמתי במהלך […]

    July 6, 2016 at 1:19 pm
  13. Becca Armstrong

    Does anyone know how I can get this web site to my desktop?? Thanks

    June 23, 2016 at 5:37 pm
  14. Carol, New York

    This is the greatest recipe I only made one the firs time, now I do in twos!!! Everyone I have shared it with loves it too. I have only done the basic recipe, but, I will branch off and try the other suggestions. Thank you for sharing all. I am even going to bring it to my WW class for them to taste and see. Thanks again.

    June 20, 2016 at 1:33 pm
  15. GreetingsFromMonica

    Rebecca,, how many does this recipe serve? (per the nutrition info)

    June 15, 2016 at 11:06 am
    • Caroline

      Hi Monica,

      I calculated calories myself and I believe this nutritional information is for pieces 1/6 of the quiche. Hope this helps! 😀

      Caroline

      July 23, 2016 at 12:50 pm
  16. Eston9

    For your part, all you will have to do is browse our painting from photo select what you want and send us your photo.

    June 10, 2016 at 5:38 pm
  17. Fred Dennis

    I assume that the egg mixture makes it into the shell?

    June 4, 2016 at 6:22 pm
  18. Ham and blue cheese sweet potato quiche | Half Her Size

    […] crustless quiche, this easy sweet potato crust quiche strikes a wonderful compromise. Adapted from Cooking Light Author: Rose McAvoy Serves: 1 quiche […]

    June 2, 2016 at 1:51 pm
  19. Søtpotetpai | annabuda

    […] Pai med spinat i søtpotetskall […]

    May 29, 2016 at 3:24 am
  20. Our Five Favorite Memorial Day Sides | Cooking Light

    […] Sweet Potato Crust is a Must […]

    May 28, 2016 at 7:00 am
  21. karla

    Hi. What is service size that applies to the Macros info provided? thanks🙂

    May 26, 2016 at 9:47 am
  22. My New Favorite Recipe | wellnessrounds

    […] Photo credit (and recipe) […]

    May 22, 2016 at 1:49 pm
  23. Chelsey’s Weekend Food Prep #3 – twinbites

    […] I’ve been wanting to try this next recipe for a while and so glad I did! Spinach quiche with sweet potato crust. It was really easy to make. I kept it in the fridge and reheated it in the oven when we had it for dinner during the week. Sweet potato, egg, spinach, feta and crushed red pepper flakes work very well together!http://simmerandboil.cookinglight.com/2015/12/27/sweet-potato-quiche-crust/?crlt.pid=camp.H3YGeKOY5w… […]

    May 17, 2016 at 3:18 pm
  24. SWEET POTATO CRUST QUICHE | Bewitching Kitchen

    […] SWEET POTATO CRUST QUICHE (adapted from Cooking Light magazine) […]

    May 12, 2016 at 12:02 am
  25. Kathe

    I sautéd some garlic and Vidalia onions and added that to the spinach….also added more spinach. Mixed the eggs and almond milk with crumbled feta and baked….YUM!

    May 1, 2016 at 3:53 pm
  26. Kent

    We truly enjoyed this BUT needed more. We will make again with minced garlic added to the milk mixture. Thinking adding Rosemary to the sweet potato crust might be nice. Possibly add pinenuts for crunch. Just needed a little moe “oomph” for my family.

    April 20, 2016 at 7:23 pm
    • Rhonda

      the rosemary sounds like a good idea thnx

      May 26, 2016 at 4:08 pm

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s