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Prep time 30 minutes
Cook time 45 minutes
Yield: Serves or Makes 5 people
Pre-heat oven to 400.
Shred the sweet potatoes and cook on medium heat in the olive oil with the garlic, salt, and pepper until almost completely soft.
Press the cooked sweet potatoes into a pie pan using a spoon until the pie dish is covered in this crust.
Bake the sweet potato crust for 15min to get it slightly crispy and set.
Pre-heat oven to 375 once the crust is done.
Cook vegetables and/or meat of choice (we like onions, broccoli, peppers, ham, bacon...) in a pan on medium-high heat until cooked.
Place the veggie and meat combination in the sweet potato pie crust.
In a large bowl beat the eggs. Add the sour cream and seasonings and beat well.
*Dairy Free Option: 1 can of coconut cream replaces the sour cream. Only use the thick creamy part of the can. Save the liquid for another recipe or smoothie!
Pour the egg and sour cream mixture over the veggies and meat in the pie crust.
Bake for 35-45 minutes until cooked through and no longer runny in the center.
Let rest for 5 minutes. Serve hot and enjoy!