I love sweet potatoes. For those of you that have been loyally following this blog for the last two years, I am aware that I sound like a broken record. Sorry.
(I’m not really sorry.)
However, the leaves have officially changed color, Halloween has come and gone, sweater weather has arrived, and all of these variables make me crave the warmth and fall flavor of sweet potatoes. Tis’ the season, right?!
Thus, when I stumbled upon this delicious gluten free recipe, which just happened to include sweet potatoes, it took all of about ten minutes before I found myself in the kitchen whipping it up. And oooooooooh buddy, it was good.
Thus, consider this my gift to you, and get cookin’! You will be so glad you did.
Also, if you happen to share in my sweet potato fanaticism, make sure you check out the ‘vegetable’ and ‘Vegetarian Dishes’ portion of my Recipe page. It is a goldmine of sweet potato lovin’.
Come back soon!
Love, A Rented Kitchen
- 2 Sweet Potatoes
- Olive oil spray + 1 Tablespoon olive oil
- 1 bunch spinach- rinsed, stems removed, and thinly sliced
- ½ small onion
- 1 clove garlic
- 4 Eggs
- 1 Cup grated mozzarella
- 1 Tablespoon organic white miso
- ¼ cup goat cheese
- ¼ cup Asiago cheese (to sprinkle on top)
- Spring herbs (dill, parsley, chives) to taste
- Sea salt and pepper to taste
- Preheat your oven to 400˚F and lightly spray a pie dish with a layer of oil, set aside.
- Rinse, peel, and thinly slice sweet potatoes (using either a sharp knife or a food processor).
- Arrange the sweet potato slices evenly over the bottom and up the sides of the pie pan in a crust-like fashion. Spray the tops of the potatoes with a light layer of oil and bake for 15 minutes. After the crust has baked, reduce the heat to 375˚F.
- Meanwhile, heat olive oil in a medium sized frying pan over medium heat. Once hot, sauté the sliced onion and crushed garlic until light brown, about seven minutes. Add the spinach and sauté until wilted, about four minutes. Drain any excess liquid from the frying pan.
- In a medium sized bowl, beat the eggs. Stir in the mozzarella and goat cheese, miso, herbs, and any desired salt/pepper. Then stir in the vegetable mixture until thoroughly combined.
- Pour the egg mixture into the potato crush, sprinkle the top with asiago cheese, and bake for 40 minutes at 375˚.
- Serve warm and enjoy!
Notes and Tips!:
- Source: Fourteen Forty
- Gluten free? Don’t forget to check out the gluten free section of this blog, found under the Recipe tab.
- Like this recipe? Try these other scrumptious recipes from ‘A Rented Kitchen’ (Recipe links posted below photos!):