- 900 g sweet potatoes (+\- 2 large) – washed, peeled and coarsely grated
- 3 Tbsp butter – ‘diced’ and softened
- 2 Tbsp salt
- 1 tsp peThe Arty Tartyr
- 12 large eggs!
- 1 1/2 cups reduced fat sour cream
- 150 g goats cheese
- 5 green onions – sliced thinly
- 1/2 tsp each salt & pepper
- Crushed red pepper flakes
Preheat oven to 250˚C. Butter sides and bottom of a 23cm spring-form pan with 1 Tbsp of the softened butter. Cut parchment paper in a circle the diameter of the bottom, and more to fit the sides. Press to the butter to adhere. Melt remaining 2 Tbsp of butter and brush sides and bottom.
Add grated sweet potato to a clean kitchen towel and squeeze out excess water before placing into a large bowl. In smaller bowl whisk together 1 egg, 2 tsp salt, 1 tsp pepper and a pinch of crushed red pepper flakes. Pour over sweet potatoes and toss well to coat. Press into bottom and up sides of pan. Place on a rimmed baking tray and bake for 30 mins. Allow to cool.
Turn oven down to 200˚C. In a large bowl add the 11 remaining eggs, sour cream, goats cheese, green onions, 1/2 tsp salt and 1/2 tsp pepper. Whisk till well combined. Press sides of crust to pan if sagged. Add egg mixture without overfilling beyond the crust. Bake for 30 minutes. Turn heat down to 190˚C and bake for 30 mins more. Rotate pan and cook 15 mins more. The centre may still wiggle a little, but will set as cools. Allow to rest 20 min before serving.