This started out as an attempt on my part to paleo-ize a sweet potato biscuit recipe. It totally didn’t work — as biscuits. The final product was crumbly and dry, but wonderfully savory, buttery, and delicious.
I ended up smashing the “biscuits” into the bottom of a baking pan and voila! I had the yummiest, shortbread-like crust where crumbly was no longer a minus. This recipe makes a 6-inch crust.
Most sweet potato recipes I’ve seen call for sweet potatoes to be roasted (tossed in oil and roasted at 450 degrees for around 40 minutes), but you can also just throw them in a steamer/rice cooker.
Savory Pie/Quiche Crust
By: Mia Cee || Resting Hungry Face
1/4 lb. of sweet potatoes (about one and a half), steamed or roasted
1/2 cup tapioca flour
3 tablespoons coconut flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled ghee
2 eggs, whisked
1-2 tablespoons coconut oil if needed
1. Preheat oven to 350 degrees.
2. Mash the sweet potatoes with a fork, your hands, a potato masher, etc. Set aside.
3. Mix the tapioca starch, coconut flour, cream of tartar, baking soda and salt in a bowl.
4. Add the sweet potato and ghee. Incorporate the ghee into the dough but leave little chunks still visible.
5. Add the eggs and mix until combined.
6. If the dough is super dry and unstirrable, mix in 1-2 tablespoons of coconut oil.
7. Bake at 350 degrees for 40 minutes until a knife comes out clean (a few crumbs are ok).