Home
recipe-guide
Root vegetable recipes
Sweet potato recipes

Frozen baked sweet potatoes

Asian recipes

Frozen baked sweet potatoes

1 hour 30 minutes

Roast sweet potatoes

Seven colours

Roast sweet potatoes

35 minutes

Vegan sweet potato crumpets

Flapjack recipes

Vegan sweet potato crumpets

15 minutes

Sweet potato pizzas

Cheese recipes

Sweet potato pizzas

40 minutes

Sweet potato wraps

Bread recipes

Sweet potato wraps

1 hour 25 minutes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

Avocado recipes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

Sweet potato and Cremezola bake

Bacon recipes

Sweet potato and Cremezola bake

25 minutes

Sweet potato mash with peanuts

Seven colours

Sweet potato mash with peanuts

45 minutes

Roast sweet potato with crispy harissa chickpeas

Chickpea recipes

Roast sweet potato with crispy harissa chickpeas

40 minutes

Baked sweet potato bowls

Potato recipes

Baked sweet potato bowls

45 minutes

Sweet potato mash

Bacon recipes

Sweet potato mash

20 minutes

Pea-and-broad bean quiche with sweet potato crust

Afternoon tea

Pea-and-broad bean quiche with sweet potato crust

45 minutes

Load more

Pea-and-broad bean quiche with sweet potato crust

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

for the base:

2 T olive oil
4 sweet potatoes, peeled and cubed

for the filling:

2 T olive oil
1 shallot, finely chopped
6 free-range eggs
1/2 cup Greek yoghurt
1/2 cup cream
100 g blue cheese (or Gorgonzola)
110 g Woolworths broad beans
80 g Woolworths hand-shelled peas
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Grease a 30 cm quiche dish. To make the base, heat the olive oil in a large pan, then fry the sweet potato cubes until golden brown but slightly undercooked, 12–15 minutes. Press into the dish.
2. To make the filling, heat the olive oil in the same pan and fry the shallot until soft and translucent. Place on top of the sweet potato base.
3. Combine the remaining filling ingredients and pour onto the base. Bake for 30 minutes, or until set.

Find more quiche recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom