Sweet Potato Quiche

Serves: 6



  • 3 Sweet potatoes (~3 lbs)

  • 2 Tbsp coconut oil

  • 3 slices of bacon (ideally no nitrates/nitrates added)

  • 1 bunch of green onions (or ½ yellow onion thinly sliced)

  • 10 whole eggs




  1. Preheat oven to 400 degrees. Wash, peel, and cut sweet potatoes into 1 inch cubes.

  2. Toss sweet potatoes with coconut oil and ½ tsp salt. Arrange in single layer on baking sheet and roast for ~20 minutes. Set aside to cool.

  3. Cook the bacon over medium heat in skillet until very crunchy. Set aside on paper towel lined to cool and drain. Once cool, dice.

  4. Pour off all but 1 tsp of bacon fat from skillet, cook onion until soft over medium heat. Set aside on paper towel-lined plate.

  5. Lower oven to 350 degrees. Lightly green pie plate or pan. Place half of cooked sweet potato cubes in the bottom, sprinkle half bacon on top and arrange half the onions.

  6. Repeat with second half of potatoes, bacon and onions.

  7. Whip eggs with nutmeg and ¼ tsp salt.

  8. Pour eggs over pie plate mixture and bake until golden (~40 minutes).



Recipe adapted by Robyn Johnson, RDN from www.grokgrub.com

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©2017 by Nutrition by Robyn, LLC