Sweet potatoes are a great source of dietary fiber!
Ingredients
1 medium potato
Sweet potato
(peeled & grated: for crust)
1 medium
Egg
(for crust)
1/4 cup
Almond flour/meal, Bob's Red Mill
(for crust)
1 dash
Salt and pepper
(to taste; for crust)
1/4 tsp
Hot pepper (chili) flakes
(for crust)
2 tbsp
Ghee
(for crust)
1/2 large
Yellow onion
(chopped; for filling)
2 clove(s)
Garlic
(minced; for filling)
2 cup
Spinach
(rinsed & patted dry; for filling)
4 mushroom(s)
Cremini (Italian) mushroom
(or any mushroom you like; for filling)
1 tbsp
Ghee
(for filling)
1 tbsp
Extra virgin olive oil
(for filling)
1 dash
Salt and pepper
(to taste; for filling)
5 medium
Egg
(for filling)
1/3 cup
Water, filtered
(for filling)
1/2 tsp
Garlic powder
(for filling)
1/4 tsp
Onion powder
(for filling)
1/4 tsp
Turmeric, ground
(for filling)
1 dash
Cayenne pepper
(for filling)
Instructions
Preheat oven to 400°F. Grease pie pan with ghee.
Combine grated raw sweet potatoes and mix with the rest of the crust ingredients.
Press into pie pan and bake for 15-20 minutes.
Remove from oven and set aside.
Lower oven heat to 350°F. Melt ghee over medium heat and add olive oil. Place onions, garlic and sliced mushrooms in pan. Cook 2-4 minutes. Then add spinach and cook until slightly wilted.
Remove from stove and set aside.
In medium bowl mix eggs, water, garlic powder, onion powder, turmeric, salt & pepper, and cayenne pepper.
Place spinach and onion mixture on top of sweet potato crust and then pour egg mixture on top. Bake for 30 minutes
