Last week, I turned on the oven to preheat it and began to grate a large sweet potato.
It wasn’t till I finished that I realized the oven had not ignited and was totally busted. As I gazed at the pretty heap of delicate orange shreds I was now stuck with, I shrugged and resigned myself to sprinkling handfuls of them over every single thing I cooked until they were used up. Good thing I adore sweet potatoes.
After an extremely expensive service call (that was not a euphemism for something else, okay?), our oven was working again and this crust was first on my list to bake.
It’s hard to find fault with a sweet potato crust that’s utterly simple to prepare. Grate, pack, bake. You could even use a food processor if you’re not into grating by hand.
I liked how the crust was mostly soft, with a little crispness at the edges (though at the very top mine got a little burnt – make sure you pack it evenly). If you’d like yours to be crispier, try squeezing the extra moisture out of the potatoes before you pack them in.
You can fill this crust with anything – eggs and veggies, spinach and artichoke dip, a pile of veggies on their own, or something extra delicious I’ll tell you about tomorrow.
So stay tuned…
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
Sweet Potato Crust
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less
300 grams of sweet potato, grated (about 3 1/2 loosely packed cups)
1 tbsp olive oil
pinch of salt
Preheat the oven to 375 degrees F.
Mix the sweet potato, olive oil and salt together. Take an 8-inch pie plate and grease it well with olive oil.
Press the potatoes into the pan and up the sides of the pan. Bake for 25 minutes, until the edges are brown and golden.