Sweet Potato Tortilla Pie is an easy way to add veggies to the table! Crisp corn tortillas form the crust of this savory pie filled with cubed sweet potatoes, egg and cheese.
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
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Yield: 6
Ingredients
1large or 2 medium sweet potatoes, peeled and cut into ½ inch cubes
3garlic cloves, minced
1tablespoon+ 1 teaspoon olive oil, divided use
½teaspoonground cumin
5corn tortillas
1 ½cupsmilk
3largeeggs
4scallions, diced
2tablespoonsfinely chopped fresh oregano
1teaspoonkosher salt
¼teaspoonpepper
1cupgrated Monterey Jack cheese
Instructions
Roast Your Potatoes
Preheat oven to 400F. In a roasting pan toss the sweet potatoes with the garlic, cumin and 1 tablespoon olive oil. Bake for 20 minutes, stirring once after 10 minutes. Set aside to cool.
Assemble & Bake the Tortilla Pie
Grease a 10-inch quiche or pie pan (not a spring form pan) with the remaining 1 tsp olive oil by using your fingers to rub the oil around the inside of the pan.
Layer the tortillas along the bottom of the pan so that they cover the entire inside of the pan and form a tortilla crust.
Set your oven to 375F.
In a large bowl whisk together the milk, eggs, scallions, salt and pepper, and oregano.
Once your sweet potatoes have cooled completely, spoon the sweet potatoes over the tortillas and spread them out evenly.
Sprinkle the cheese over the potatoes. Pour the milk mixture over everything. It is ok if some of the mixture flows beneath the tortillas.
Bake for 40 minutes or until the custard is set. You can tell the custard is set when a knife inserted into the middle comes out clean. Allow to cool for 10 minutes, then slice and serve.
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Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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