Friday, May 25, 2012

Sweet Potato Savoury Slice

Sweet Potato Savoury Slice

  • 2 medium sweet potatoes, peeled and cut into chunks
  • a few handfuls of baby spinach
  • 6 large eggs
  • ½ cup skim milk
  • 1 cup grated cheddar cheese
  • 4-5 cherry tomatoes, sliced
  • Salt and freshly ground black pepper (optional)
    Preheat oven to 200°C.
    Cook the sweet potato in boiling salted water for 5 minutes or until just tender.  Drain and set aside.
    Place the eggs and milk in a bowl and whisk to combine.  Stir in the sweet potato, spinach, cheese and parsley.  Season with the salt and pepper, to taste.
    Pour the mixture into a prepared tin (the original recipe uses a 17cm x 27cm slice tin lined with baking paper, leaving an overhang on all sides; i used a 9” silicon pan, which is naturally “non-stick”, so i didn’t have to do anything with it).  Arrange the sliced tomatoes over the top.  Bake for 35 minutes or until set.  Cut into squares and serve warm or cold.

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