In celebration of our first sweet potato harvest, I thought I’d post a recipe featuring this delectable tuber! Sweet potatoes are at the top of the list when it comes to my favorite foods. They not only taste delicious, but they also pack an impressive nutritional punch. These tasty tubers are loaded with fiber, potassium, vitamin C, vitamin A and vitamin B6.
Making these sweet potato quiches is super easy! You will want to choose relatively large sweet potatoes since the hollowed out potato will serve as the quiche “crust”. This recipe calls for two sweet potatoes and yields four sweet potato halves. This can serve two hungry people or more depending on your hunger level. While quiche is a traditional breakfast/brunch meal, I also enjoy this for lunch or dinner. Feel free to get creative with the egg/vegetable filling. Share your creations in the comments below!
- 2 large sweet potatoes
- 1 tablespoon coconut oil
- ¼ onion, chopped
- handful of cherry tomatoes, cut in half
- 1 tablespoon chopped basil
- 4 eggs
- Preheat oven to 400F.
- Spread a small amount of coconut oil on the skin of the sweet potatoes to prevent from burning.
- Bake sweet potatoes for about 30 minutes or until cooked through.
- While the sweet potatoes are cooking, add coconut oil, onion and tomatoes to a saute pan and cook over medium heat for about 8 - 10 minutes until the onions are translucent. Remove from heat and set aside.
- Crack the eggs into a mixing bowl and whisk. Add the cooked vegetables and basil and stir to combine.
- Once sweet potatoes are done, remove from oven and cut in half. Scoop out a generous portion of the sweet potato flesh and set aside.
- Use the back of a spoon to press and form a bowl shape with the sweet potato skin and remaining flesh. This serves as the quiche crust.
- Pour the egg/vegetable mixture into the sweet potato bowls.
- Transfer back to the oven and bake for another 20 minutes until the egg mixture is cooked through.