This sweet potato crust is incredibly easy to prepare and makes a good alternative for those who can’t eat regular pastry. The filling can really be anything you like, but I think it combines well with green vegies and cheese.
Serves: 3
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 small sweet potato, sliced very fine
- 1 brown onion, diced
- 4 cloves garlic, chopped
- 500g broccoli, finely chopped
- 4–5 eggs
- 1 tbsp seeded mustard
- ¼ tsp sea salt
- ¼ cup grated parmesan cheese
Method
- Lay sweet potato slices around greased pie dish so slices are generously overlapping each other until entire surface of dish is covered.
- Brush sweet potatoes with a little oil and bake at 180°C for 10–15 mins, until starting to soften and almost cooked through. Remove from oven.
- Saute onion in frypan for a couple of minutes, until soft. Add garlic and cook for another minute. Add broccoli and cook for a few minutes, until just tender. Set aside.
- Whisk eggs in medium-sized bowl and add mustard, salt and cooked onion and garlic and stir through.
- Add broccoli mix to sweet potato crust and spread out to cover base.
- Pour over egg mixture and sprinkle parmesan on top.
- Return to oven at 180°C and bake for 15 mins, or until the egg is cooked.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
