Sweet Potato Crust

Sweet Potato Crust
Makes one 9 inch crust

This crust may look fancy, but it is super easy to make and adds lovely flavor and color to any quiche. Here I’ve used a simple spinach, egg, and mushroom quiche for the filling. Thanks to @farmgirlgourmet for the inspiration!

2 large sweet potatoes, peeled and grated (use a large holed box grater)
1 egg
2 tsp sea salt
1 tsp freshly ground pepper
Melted coconut oil for greasing pan

Preheat oven to 450 degrees F/230 degrees C.
Add grated sweet potatoes to a kitchen towel and squeeze out excess liquid. (Don’t use your favorite towel because it will turn orange!) Don’t worry if you can’t get a lot of liquid out. Add the drained sweet potatoes to a bowl with the egg, salt, and pepper. Toss lightly. Brush the sides and bottom of a 9 inch springform pan with coconut oil. Press the sweet potato into the bottom of the pan and up the sides, making sure there aren’t any gaps. Bake for 30 minutes. Remove from the oven and allow to cool before adding your quiche ingredients and baking again according to the quiche recipe. Let quiche rest for at least 10 minutes to allow the crust to set. Use a knife to carefully loosen the crust from the sides of the pan before removing the sides from the base and serving.