Ingredients
1 large sweet potato – try to get one with a nice even long shape, easier to work with.
Preparation:
Preheat the oven to 350F
Peel and slice sweet potato. Slice in even slices, I used a mandolin slicer, its perfect for this job.
Coat a pie dish with cooking spray, then fill the bottom with a double layer of the sweet potatoes.
Place them in such a way that they do not overlap, but cover the entire bottom of your dish.
Cut some of the sweet potato rounds in half and fill up a double layer around the edges of the dish – see picture.
Once the entire dish is filled, coat the sweet potato liberally with cooking spray.
Bake for 20 minutes. Take out and set aside.
Filling:
1 teaspoon VOO
1 thinly sliced and chopped onion
2 bunches of kale, stems removed and broken into small bite size pieces
200ml cream
½ teaspoon freshly ground black pepper, or more to taste
½ teaspoon crushed red pepper (optional)
4 large eggs + 2 egg yolks
2 large egg whites
1 cup bacon bits (3/4 and 1/4 cup)
100g crumbled feta cheese
Preparation
Add oil and onion and saute 3 minutes in a pan over medium heat.
Add kale and saute another 3 minutes. Remove from heat and set aside.
Combine cream, pepper, red pepper and 4 eggs + 2 yolks in a bowl; stir and mix with a whisk.
Add 3/4 cup bacon bits and mix
Arrange kale mixture in “crust”.
Whip the egg whites till stiff, and fold into egg mixture and pour over kale.
Sprinkle with feta and remaining bacon bits.
Bake at 375C for 30 minutes, then turn off oven and leave for another 5 minutes in cooling oven.
Let stand 5 minutes, slice and serve
Source: Various recipes combined – own creation
Prepared, tried and tested: The Recipe Hunter (Cook & Enjoy)
