Fabulous Freelancer Foodie Recipe: Sweet Potato Quiche

Searching for a side dish that pairs equally well with either poultry or meat? This sweet potato quiche recipe might just become your go-to choice!

Note: this recipe is adapted from one that appeared in the November 19, 2020 edition of The Salem News.


  • 2 cups of sweet potatoes that have been peeled and diced into small cubes
  • ¾ cup of diced yellow onion
  • 2 ½ tablespoons of olive oil
  • ½ teaspoon of salt
  • Black pepper according to taste preference
  • 4 eggs
  • 1 cup of heavy cream
  • ½ teaspoon of fresh, minced rosemary
  • ½ tablespoon of fresh minced parsley
  • 1 ½ teaspoons of pepper
  • 3 ounces of shredded gruyere cheese
  • Pre-baked deep dish pie crust


  1. Make sure an oven has already been preheated to 400 degrees Fahrenheit.
  2. Mix together the sweet potatoes, diced yellow onion, olive oil, salt, and black pepper, and place them on a baking sheet.
  3. Roast the onions and sweet potatoes in an oven for 15 to 20 minutes.
  4. While these ingredients are roasting, shred the gruyere cheese and set it aside.
  5. Whisk the eggs, heavy cream, rosemary, fresh parsley, salt, and pepper together.
  6. Once the potatoes and onions have finished roasting, place them into the pre-baked pie shell.
  7. Layer the shredded gruyere on top of the sweet potatoes.
  8. Reduce the oven heat to 375 degrees and pour the egg mixture over the gruyere cheese and potatoes.
  9. Place the quiche on the center rack of the oven, and bake for 20 to 25 minutes.

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