Yeah, you read that right. This is insane! Insanely good. And insanely easy. Like the you-can-hardly-believe-it’s-this-easy kinda easy. No joke. And none of the pie dough mumbojumbo. No cutting-butter-into-the-dough-and-making-sure-it-doesn’t-melt drama. (And yes, for me it can turn into a drama)
To make this amazing, delicious, I-could-eat-this-everyday crust, first peel the sweet potatoes (I hope that’s kinda a no-brainer…) Then cut ’em up. Throw ’em in a pan with some oil and salt. If you’re feeling extra adventurous add some fresh herbs (I used rosemary; amazing!). Bake it. Nicely arrange the baked potatoes in the pan.
That’s it. Seriously.
And now I’m craving this again. Yeah, I could eat the crust by itself.
But that would kinda defeat the purpose of its being a crust. So I filled it with a yummy quiche filling. More on that later!
Oh, and did I mention this crust is totally gluten free? That’s just an added bonus 😉
I’m keeping this post short and sweet because this recipe is short and sweet and I’m drowning in school x| (A little more than a month before I graduate! yippee !! — I may be graduating but please don’t have high expectations for the maturity levels–mom, dad, I’m lookin’ at you )
So, if you’ll excuse me, I’ll be eating my sweet-potato-crust quiche while solving limiting reactant problems for Chemistry.
- 4 medium sweet potatoes, chopped into circles (about 4 cups)
- 2 tsp salt
- 1 tbsp oil*
- optional: fresh or dried herbs
- Preheat oven to 425F.
- In a lightly greased baking pan toss the sweet potatoes with the salt, oil, and herbs (if using any).
- Bake for about 25 minutes, stirring every 10 minutes or so to ensure even baking**.
** If you want a crispier crust, for the last two minutes of baking, broil the potatoes on high. Watch them closely, though, to keep them from burning!