This Paleo-friendly, gluten-free dish skips the floured crust in favor of delicious—and oh-so-good for you—sweet potatoes
How do you make a Paleo quiche? First, you get rid of the conventional crust. In this case, Chef Jeannette opted for the favorite starch of Paleo followers everywhere, the sweet potato. Using sweet potatoes avoids not only gluten, but also the empty calories of wheat flour.
This recipe comes together quickly, but you should plan ahead because you do have to bake the potatoes first. You can bake the potatoes a day or two before and cool them in the fridge until you’re ready to make the quiches, which is a really good option in the case of soft sweets like garnet yams, which will hold their shape better when cooled.
This dish is really a nice mix of high-quality protein (eggs), nutrient-rich vegetables and fiber (kale), and tasty, healthy starch (sweet potato). And it’s versatile! Enjoy it for a hearty breakfast, amazing lunch, or simple, satisfying dinner!
Featured Nutrient: Sweet Potatoes
Back when I spent more hours in the gym than I want to think about, I used to bake a week’s worth of sweet potatoes, wrap them, put them in the fridge, and take them with me for a snack.
And for good reason. A medium-size baked sweet potato has only 103 calories, and is high in fiber, half of which is soluble, providing fuel for your gut. Sweet potatoes are also a rich source beta-carotene, vitamin A, and heart-healthy potassium, and they even have a dollop of calcium. An article in the Journal of Agriculture and Food Chemistry found that an extract from a baked sweet potato has cancer-fighting properties.
Sweet potatoes contain other phytochemicals such as quercetin, a powerful anti-inflammatory, and chlorogenic acid, an antioxidant. And don’t forget to eat the skin. It’s the best part, and it contains the most fiber!
Notes from the Clean Food Coach
The ingredient amounts will vary slightly based on the size of your potatoes, so plan to be a little flexible when filling. Also, you can easily quarter or halve the recipe to make just one or two individual potatoes.
To bake sweet potatoes, preheat the oven to 400°F. Thoroughly scrub and dry them. Pour a few drops of olive oil into your hands and rub the skin of each potato all over to very lightly coat. Arrange potatoes on a foil-lined baking sheet and cook for about an hour, or until tender to the squeeze. Store in the fridge to chill for later preparation, or cool slightly until you can handle the potato easily.
- 4 baked sweet potatoes or garnet yams, cooled
- 4 eggs
- 1 Tbs. Dijon mustard
- ¾ tsp. hot sauce, optional, for a little kick
- ½ tsp. sea salt
- ¼ tsp. cracked black pepper
- ¼ cup finely chopped organic ham
- ¼ cup finely chopped baby kale
- 2 Tbs. finely chopped green onion
- Preheat oven to 350°F. Line baking sheet with aluminum foil, and set aside.
- Using sharp knife, cleanly slice off top of each potato, and set aside. Carefully scoop out most of the flesh with melon baller or spoon, leaving enough flesh inside skin for potato to hold its shape well. Save scooped flesh for another use. (Chilled cooked sweet potato is great in post-workout smoothies.) Arrange potatoes open-side-up on prepared baking sheet.
- In small bowl, lightly whisk together eggs, mustard, hot sauce, if using, salt, and pepper. Add ham and kale, and stir with fork to thoroughly combine.
- Carefully spoon egg filling into cavity of each potato until nearly full. Top each potato with one quarter of green onion.
- Bake 20–30 minutes, until the centers are almost solid, but mixture is still soft.