2 to 3 small to medium sweet potatoes

1/2 to 1 small diced onion

2 small cloves of garlic minced

1 TBS canola oil

5 to 8 oz of raw spinach

1/3 cup sun dried tomatoes

1 tsp crushed red pepper flakes

1/2 tsp smoked paprika

6 large eggs

1/4 cup of low fat milk

1/2 cup low fat Mozzarella shredded cheese


Crust: Coat 9″ pie plate with cooking spray. Slice sweet potatoes evenly and layer in pie plate, including the sides. Bake in oven for 20 minutes at 350 degrees.

Filling: Saute canola oil, onions and garlic over medium heat. Add spinach, frequently stirring, for approximately 4-5 minutes as the spinach cooks down. In a separate bowl, beat eggs well, and add milk, paprika and crushed peppers. Stir together well. Layer spinach mixture on top of sweet potato crust, followed by a layer of sun dried tomatoes. Pour egg mixture on top, and cover with cheese. Increase oven temperature to 375 degrees and bake for an additional 30 minutes.

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