Preheat the oven to 350°F.
To prepare the sweet potatoes, peel and thinly slice using a mandolin or knife. Set aside. Coat a pie dish with cooking spray. Fill the bottom of the pie dish with sweet potato slices, overlapping them to cover. Continue adding sweet potato slices to fill the edges of the pie dish, overlapping. Once the entire dish is covered, coat with cooking spray again and sprinkle with salt and pepper. Bake for 20 minutes. Take the dish out of the oven and set aside.
Increase the oven’s temperature to 375°F. Heat the olive oil in a skillet over medium heat. Sauté the leeks until tender. Add the spinach and sauté until just wilted.
In a mixing bowl, add eggs, almond milk, vanilla extract, salt, pepper and nutmeg. Whisk to combine. Add leeks, spinach and Gruyere and stir.
Pour the filling into the sweet potato crust and bake for 35 minutes. Allow to cool before serving.
Preheat the oven to 180°C.
To prepare the sweet potatoes, peel and thinly slice using a mandolin or knife. Set aside. Coat a pie dish with cooking spray. Fill the bottom of the pie dish with sweet potato slices, overlapping them to cover. Continue adding sweet potato slices to fill the edges of the pie dish, overlapping. Once the entire dish is covered, coat with cooking spray again and sprinkle with salt and pepper. Bake for 20 minutes. Take the dish out of the oven and set aside.
Increase the oven’s temperature to 190°C. Heat the olive oil in a skillet over medium heat. Sauté the leeks until tender. Add the spinach and sauté until just wilted.
In a mixing bowl, add eggs, almond milk, vanilla extract, salt, pepper and nutmeg. Whisk to combine. Add leeks, spinach and Gruyere and stir.
Pour the filling into the sweet potato crust and bake for 35 minutes. Allow to cool before serving.
Madagascar Bourbon Pure Vanilla Extract
