Spinach & Feta Sweet Potato Tart

Sweet potato is amazing and doesn’t get nearly enough recognition for how tasty and versatile it is. They’re high in fibre, packed with vitamins and are lower in starchy carbohydrates than traditional potatoes. From baked sweet potatoes to sweet potato mash, the possibilities are endless.

Here’s one of our super easy and super yummy recipes that you can put into practice for your working lunch or dinner this week. Just pop a slice in a container and Voila! you have a tasty and healthy lunch to take to work.

Ingredients

• 3 Large Sweet Potatoes
• 2 tbsp of olive oil
• 350 g spinach
• 2 eggs
• 1 cup feta cheese
• 1 1/2 cups chopped spring herbs: parsley, chives, dill
• grated zest of 1 lemon
• salt & pepper

• Preheat the oven to 185 degrees
• Peel and finely chop the sweet potatoes into thin, round circles.
• Fry in a litle coconut oil until soft.
• Once these are cooked, cover the base and sides of your pot to make a crust.
• Season with a little bit of salt and pepper
• Wilt the spinach on the same pan you used to cook the sweet potato. (less washing)
• Once wilted use a sieve and a spoon, pressing gently to squeeze out any exces water.
• For The Filling – Whisk the two eggs together and crumble in the cup of Feta, add the lemon zest and herbs until creamy in consistency.
• Pour the filling into your sweet potato ‘crust’ and bake in the oven for 40 minutes or until firm and golden.

Once cooked you can have it for dinner OR allow it to cool and portion it up to take as a work lunch. This can be served cold or hot and would be a great accompanied by a side salad or a cup of soup. We recommend curried parsnip, the recipe is coming next week.
Enjoy!