This dish was inspired by a Martha Stewart recipe I came across. Her recipe used butternut squash rather than sweet potatoes. Either would work perfectly well for this dish. It all depends on what you prefer or what you have on hand. I put my paleo spin on her dish, substituting coconut milk for her heavy cream, eliminating the flaky pie dough crust, and adding in some greens. I am so so pleased with how this dish came out. The taste was amazing, and it turned out to be a really beautiful dish thanks to the layering. This dish is perfect for any time of the day. It would be the perfect dish for your next brunch!
What you'll need:
8 slices of uncured (nitrate free) bacon, 6 slices cooked and 2 slices uncooked
3-4 sweet potatoes, thinly sliced
2 cups fresh baby spinach leaves
1/2 medium red onion, thinly sliced
1/3 cup coconut milk
1 tsp. kosher salt
1 tsp. kosher salt
1/2 tsp. pepper
1 tsp EVOO
Preheat oven to 375 degrees.
Prepare a casserole dish by spraying with nonstick cooking spray.
Chop up the 6 slices of cooked bacon. Thinly slice your sweet potatoes and red onion roughly 1/8 inch thick. I prefer to use a mandolin to get an even thin slice.
In a medium bowl, whisk together the eggs, coconut milk, EVOO, and salt and pepper.
Line the bottom of the prepared dish with one layer of sweet potatoes followed by half the chopped cooked bacon. Next, place half the thinly sliced red onion. Pour half the egg mixture over top. Next continue layering placing half the spinach in an even layer. Repeat the process starting with one layer of sweet potatoes followed by the rest of the cooked bacon, red onion, and spinach. Pour the remainder of the egg mixture evenly over top. Finish with one layer of sweet potatoes. Drizzle the top lightly with a little EVOO and sprinkle with a little salt and pepper. Place the two layers of uncooked bacon over the top.
Place dish in oven for about 35 minutes or until top layer of bacon is cooked and sweet potatoes are tender.