Sweet Potato Crust is a Must

December 27, 2015 | By | Comments (60)


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!


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.

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



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°.


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: 


  1. karla

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

    May 26, 2016 at 9:47 am
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  3. 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
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    May 12, 2016 at 12:02 am
  5. 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
  6. 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

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