Sweet Potato Crusted Spinach Quiche

Healthy and delicious. I love sweet potatoes!

Photo Credit to Fourteen Forty

Sweet Potato Crusted Spinach Quiche
2 medium sweet potatoes
Olive oil spray
1 bunch spinach
1/2 small onion
1 clove garlic
4 eggs
1 cup grated fresh mozzarella
Spring herbs (dill, parsley, chives) to taste
1 tablespoon organic white miso {I actually used tahini...this is optional}
1/4 cup white cheddar cheese
1/4 cup parmesan cheese
Sea salt and pepper to taste

Peel sweet potatoes and slice thinly with a food processor.
Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
Blend eggs and mozzarella in a medium bowl. Add herbs, white cheddar cheese, and miso {or tahini or nothing}.
Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with parmesan cheese on top.
In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
Tastes best a little warm.

Recipe Source: Slightly adapted from Fourteen Forty

Sweet Potato Crunch

This lovely was sent to me by my mother-in-law, Sharrie. Its pretty easy and so delicious, especially for Thanksgiving.

Photo Credit to Pots & Pans, etc, etc.

Sweet Potato Crunch
3 large sweet potatoes
4 tablespoons butter, softened
2 eggs
1/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup sugar

Topping:
1/3 cup butter, melted
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Bake Sweet potatoes until tender at 350 for 45-60 minutes. Remove skins, mash, then add rest of ingredients and mix well. Spread in a baking dish.
Mix the topping ingredients well, the spread over the sweet potatoes. Bake at 350 for 30 minutes.

Recipe Source: Sharrie Webster

Ham and Sweet Potato Hash

I love making breakfast. Almost more than desserts...almost. This is one of those super hearty 'I worked out this morning and am STARVING' breakfasts. It's delicious...and quite spicy. But I loved it and will be making it over and over again.

Photo Credit to melskitchencafe.com

Ham and Sweet Potato Hash
Serves 4-6

3 russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce (I would do 1/2 tsp...it was WAY spicy)
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs

In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.

Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Recipe Source: Mel's Kitchen Cafe