Serves 4

Ingredients

• 2 medium sweet potatoes
• 1 teaspoon canola oil
  1 (5-ounce) bag baby spinach
• 1/2 cup 1% low-fat milk
  1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
  1/4 teaspoon crushed red pepper
• 4 large eggs
  2 large egg whites
• 1.5 ounces feta cheese, crumbled

Directions

(A note from Dr. C: I think next time I plan to grate the potato as I was not a 100% happy with the crust…It still worked but I think it needs a tweak).

1. Preheat the oven to 350°,
2. Peel and slice sweet potatoes.. The mandoline speeds up the process significantly and gives you even slices.
3. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices.
4. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up.
5. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes.
6. Turn heat up to 375°.
7. For the filling, heat a nonstick skillet over medium heat.
8. Add spinach; sauté 3 minutes. Remove from heat; cool.
9. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
10. Arrange spinach mixture in crust;
11. pour egg mixture over spinach.
12. Sprinkle with feta.
13. Bake at 375° for 35 minutes.
14. Let stand 5 minutes;
15. cut into 4 wedges.