Here, I present to you the perfect antidote to all the rich holiday foods you’ve been eating- light and nutritious enough to fit right in to your New Year’s plan. As you know if you read this blog often, which I hope you do, I am a proud owner of a new spiralizer and a proud member of Boston Organics. One week, I got two sweet potatoes, and knew exactly what I was destined to do with them- spiralize! So, I got to work spiralizing away and ended up, just like last time, with a pile of sweet potato noodles that looked like it could feed an army. Fortunately, I already had an idea of what I wanted to do with some of the noodles. A while back, I saw a recipe for Paleo (uuuuugh that word) quiche that used thinly sliced sweet potato for the crust. While I strongly don’t care for Paleo eating, I thought it sounded like a delicious and healthy idea, but decided it’d be easier and more effective to use spiralized sweet potato to make a thin, even crust. I sauteed the noodles for a few minutes, then covered the pan to steam the sweet potato until is was soft and pliable. I also seasoned the noodles to help the sweet potatoe-y-ness come out. I let the noodles cool for a bit, then pressed them into a pie pan into a relatively crust-like pattern, which worked beautifully.
The filling is really up to you. I used 5 eggs, a generous helping of cheese, and a splash of milk as the base. I also found some onions and lovely frozen asparagus that I chopped up (still frozen) and tossed in, but any cooked vegetable and/or lean protein would complete this meal nicely.
I made a lot of filling that I kind of had to shake around a bit to create something that looked like quiche. Then, I simply baked the whole thing, let it cool, and sliced off pieces for breakfasts and lunches (6 meals!) to microwave as I desired. Gorgeous, right?
Now, this whole crust probably only required 1 sweet potato-worth of noodles, so I still had a ton leftover. With the rest of the noodles, I sauteed them, mixed in some leftover chicken, ricotta, and broccoli, covered it all in a layer of cheese and whole wheat breadcrumbs, and broiled the pan until it was like a big plate of baked spaghetti. I ended up with enough to make 2 very filling dinners- quite the money (and calorie) saver!
- 1-2 sweet potatoes, skin on and spiralized
- 1 Tbsp olive oil
- 5 eggs
- 1/2 cup milk
- 1 cup shredded cheese
- 2 cups cooked vegetables (frozen is fine)
- Salt and pepper, to taste
- Preheat oven to 400F.
- Saute the sweet potato over medium-low heat with the olive oil and a touch of salt. It may help to cover the pan until the noodles are very pliable but not mushy.
- Let the noodles cool. Meanwhile, whisk together the eggs, milk, and cheese. Season the mixture with a dash of salt and pepper.
- Cut the vegetables into bite-sized pieces and add to the egg mixture.
- Press the noodles into a flat layer on the edges of a pie plate like a crust. Pour in the egg mixture and jiggle to help everything settle.
- Bake at 400F for 40-50 minutes, until firm in the center. Let cool and enjoy!