Spinach Sweet Potato Pie (Print Version)
# Ingredients:
01 -
Two big sweet potatoes (about 800-900g total).
02 -
10 cl liquid heavy cream (30%).
03 -
80g gorgonzola cheese.
04 -
One egg.
05 -
300g fresh spinach leaves.
06 -
20g pecan nuts.
07 -
Olive oil.
08 -
Salt and pepper.
# Instructions:
01 -
Steam the sweet potatoes until soft, mash them, and season with salt and pepper. Spread the mashed sweet potato in an oiled baking dish, ensuring some goes up the sides to make a crust. Bake it at 180°C for 40 minutes to dry it out.
02 -
Sauté the spinach with a tablespoon of olive oil until wilted, then season with salt and pepper and drain off any liquid. Whisk the egg with the cream, and season that mixture with salt and pepper.
03 -
Spread the cooked spinach over the base. Pour the egg and cream mixture on top, then scatter chunks of gorgonzola and the pecan nuts over it. Bake everything together at 180°C for 25 minutes.
04 -
Best enjoyed warm or at room temperature.
# Notes:
01 -
This gluten-free crust is made from mashed sweet potatoes.
02 -
Tastes great whether warm or cool.