If you’re looking for a delicious and nutritious gluten-free pie, you’ve come to the right place! This Sweet Potato Crust Pie—also known as a flan or quiche, depending on your preference—combines a crispy, spiced sweet potato crust with a flavourful filling of feta cheese, peppery rocket, and roasted cherry tomatoes. It’s an ideal dish for brunch, lunch, or a light dinner and is sure to impress your family and friends.
Why Sweet Potatoes?
Using sweet potatoes as the base for this pie is not only a creative alternative to traditional flour-based crusts, but it also packs in significant health benefits. The deep orange flesh of sweet potatoes is rich in beta-carotene, which is vital for eye health and immune function. Additionally, sweet potatoes are high in fiber, promoting gut health and aiding digestion. This means you can enjoy a delicious pie that’s as nutritious as it is flavourful!
A Flavourful Spice Blend
The sweet potato crust is enhanced with a mix of aromatic spices, including sweet smoked paprika, cinnamon, allspice, and oregano. This blend not only adds depth of flavor but also creates a warm, inviting aroma that will have everyone gathering around the kitchen. The crust itself provides a slight sweetness that beautifully balances the savoury filling.

Top Tips for a Perfect Crust
Achieving a crispy and delicious gluten-free crust is all in the details. Here are some essential tips:
Remove Excess Liquid: After grating the sweet potatoes, place them in a muslin bag or clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving a crispy texture.
Use Ground Almonds: Adding ground almonds to the crust mixture helps absorb any remaining moisture from the sweet potatoes. If you prefer, you can substitute with gluten-free flour, but this will alter the flavour and texture slightly.
Evenly Spread the Mixture: When pressing the sweet potato mixture into your baking dish, make sure it’s evenly spread across the bottom and up the sides for a consistent bake.
EQUIPMENT:
- 23-25CM round oven proof deep dish – I used a cast iron pan
- 2 medium bowls for mixing
- Whisk
- Knife
- Spoon


INGREDIENTS
CRUST
- 700g medium sweet potatoes – peeled and grated
- 50g ground almonds
- 2 TBSP olive oil
- Oregano
- 1 tsp Ground Cinnamon
- 1 tsp All spice
- ½ tsp sweet smoked paprika
- 1 tsp onion powder
- 1 pinch sea salt
- Ground black pepper

FILLING
- 6 eggs – whisked
- 200g FETA cheese
- 50g rocket leaves
- 1 small red onion – thinly sliced
- 8 cherry tomatoes washed and halved
TO SERVE
- Handful of pine nuts
- Balsamic vinegar
- Olive Oil
INSTRUCTIONS
Preparing the Crust
Preheat the Oven: Set your oven to 200°C (392°F) to get it nice and hot while you prepare the crust.
Grate the Sweet Potatoes: Use a hand grater or food processor for speed and ease.
Squeeze Out Liquid: Place the grated sweet potatoes into a muslin bag and squeeze out excess liquid. This is key to a crispy crust.
Mix the Crust Ingredients: In a bowl, combine the grated sweet potatoes with ground almonds, olive oil, oregano, cinnamon, allspice, smoked paprika, onion powder, salt, and pepper. Stir well to combine.
Form the Crust: Press the sweet potato mixture evenly into the bottom and up the sides of your oven-proof dish using the back of a spoon.
Bake the Crust: Bake in the preheated oven for 20 minutes until just starting to set.

Preparing the Filling
Whisk the Eggs: While the crust is baking, whisk the eggs in a separate medium bowl until well combined.
Layer the Filling: After 20 minutes, remove the crust from the oven. Scatter the crumbled feta cheese evenly over the crust, followed by the rocket leaves and thinly sliced red onion.
Add the Eggs and Tomatoes: Pour the whisked eggs over the filling, then dot the halved cherry tomatoes cut-side up around the dish. Season with salt and pepper.
Final Bake: Return the pie to the oven for another 20 minutes or until the eggs are set and slightly golden.



SWEET POTATO CRUST PIE WITH FETA, ROCKET & TOMATO FILLING
Equipment
- 1 23-25CM round oven proof deep dish I used a cast iron pan suitable for hob and oven
- 2 medium bowls for mixing
- 1 Whisk
- 1 knife
- 1 Spoon
- 1 Hand grater or food processor with a grating attachment
Ingredients
CRUST
- 700 g medium sweet potatoes – peeled and grated
- 50 g Ground Almonds
- 2 TBSP olive oil
- 1 TBSP Oregano
- 1 tsp Ground Cinnamon
- 1 tsp All spice
- ½ tsp sweet smoked paprika
- 1 tsp onion powder
- 1 pinch sea salt
- 1 pinch Ground black pepper
FILLING
- 6 eggs – whisked
- 200 g FETA cheese
- 50 g rocket leaves
- 1 small red onion – thinly sliced
- 8 cherry tomatoes washed and halved
TO SERVE
- Handful of pine nuts
- Balsamic vinegar
- Olive Oil
Instructions
CRUST
- Begin by gathering all of the ingredients together.
- Peel the sweet potatoes and grate them using hand grater or a food processor with a grate attachment for speed and ease.
- Place the grated sweet potato into a muslin bag and squeeze out the excess liquid. Doing this will help the base form more of a crust during baking.
- Place the sweet potato into a bowl and add the remaining crust ingredients. Stir to combine.
- Press the mixture into the oven proof dish so that it is evenly spread across the bottom and up the sides using the back of a spoon.
- Bake the crust in the oven for 20mins at 200 degrees.
FILLING
- While the crust is baking in the oven, prepare the filling.
- Whisk the eggs into a medium sized bowl
- Once the crust has baked for 20mins, remove it from the oven, scatter the crumbled feta evenly over the crust.
- Add the rocket leaves and thinly sliced red onion to the crust in an even layer.
- Pour the whisked eggs over the feta and rocket leaves.
- Dot the halved cherry tomatoes around the dish with the cut side facing up.
- Season with salt and pepper.
- Place the pie back into the oven for a further 20 mins or until the eggs are cooked solid.
- Remove from the oven and allow to cool slightly before serving with a generous scattering of roasted pine nuts and a drizzle of balsamic vinegar and olive oil.