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Sweet potato quiche, a Thanksgiving twist

Sweet potatoes are a favorite side dish at Thanksgiving dinner tables. Packed with vitamins, nutrients, fiber and delectable flavor, sweet potatoes have earned their place on holiday dinner tables.
While many holiday hosts bake, fry or mash their sweet potatoes, these beloved tubers can be prepared in other ways as well.
If you want to put a new twist on this Thanksgiving staple, whip up this recipe for “Sweet Potato Quiche,” courtesy of the North Carolina Sweet Potato Commission. Submitted to the NC State Fair Tailgate Recipe Contest by Kristen Frybort, this recipe marries sweet tubers with decadent cheese, rich cream and savory spices.
2 cups sweet potatoes, peeled and diced into small cubes
¾ cup yellow onion, diced
2½ Tbsp. olive oil
½ tsp. salt
Black pepper to taste
Egg mixture:
4 eggs
1 cup heavy cream
½ tsp. fresh rosemary, minced
½ Tbsp. fresh parsley, minced
1½ tsp. salt
¼ tsp. pepper
3 ounces Gruyere cheese, shredded
Pre-baked deep dish pie crust
Preheat oven to 400 F. Mix together the first five ingredients and place on baking sheet. Roast in the oven for 15 to 20 minutes.
While sweet potatoes and onions are roasting, shred cheese and set aside. Whisk egg mixture and set aside.
Once potatoes and onions have finished roasting, spoon them into the pre-baked pie shell.
Next, layer the shredded cheese on top of the sweet potatoes.
Reduce oven to 375 F. Pour egg mixture over the cheese and potatoes. Place quiche in the oven on a center rack.
Bake 20 to 25 minutes, or until eggs are set.
Makes 8 servings


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