Summer’s coming to an end but tomatoes are still ripe and delicious. Make the most of the season with this easy tomato pie with a sweet potato crust. It’s perfect for breakfast, brunch, lunch, or dinner… amazing!
Two sweet potatoes, peeled and grated
2 T. flour (you can use a gluten-free substitute)
Salt and pepper
Three small-medium tomatoes (I like to use various color heirloom tomatoes)
1 C. grated cheddar cheese
Preheat oven to 375 degrees. Spray the bottom of a tart pan. In a small bowl, combine the grated potatoes, egg, flour, and a pinch of salt. Toss to combine and place in the bottom of the tart pan. Gently press down the potatoes into a relatively packed layer. Don’t over do it. You want it light, but to hold together. Place in the oven and bake for about 25 minutes. Remove from oven, layer tomatoes over top, sprinkle with salt and pepper. Top with cheddar cheese and place back in the oven for about 10 minutes. Then I like to switch it to broil at the end for about 30-60 seconds to give the cheese a good crisp. Remove from oven and let rest for a few minutes, then remove from tart pan and enjoy.
To make it a meal, serve with eggs (scrambled, fried or poached and if you are so inclined, add avocado : ) You can even make it into a Mexican fiesta with the eggs, avocado and some tortilla strips sprinkled over top. As another alternative, use mozzarella instead of cheddar cheese and top with chopped basil. The options are endless. Enjoy!