My best friend in high school introduced me to this, and I haven’t made it in yeeeeears. But, I have lovely fresh sweet potatoes grown only a couple of hours away from here waiting to be used, and a bazillion and one eggs (otherwise known as 43 o.O) in the fridge because both Boyo and I thought we were out. Oops. So. Lunch, that is tasy and filling and nutritious and all those other good things.
400g ish of sweet potato – peel it, and slice it thinly
200g of feta – hard, soft, whatever you like best
1T crumbled basil (I used frozen from fresh for the first time, which was surprisingly good, actually)
6 eggs – free range of course 😉
1/3c of cream – I used thickened as that’s all we had
Microwave/steam the sweet potato until nearly cooked. Layer half in the bottom of a greased baking dish – mine was about 15cm x 22cm at a guess. Crumble over half the feta and sprinkle over half the basil. Mix eggs and cream – I beat lightly with a fork until combined. Pour half of it over the sweet potato etc in the dish. Layer on the rest of the sweet potato, feta, basil and egg mixuture. Bake at 180C for 20-25 mins until nearly set and just browning. Remove from oven and sit for 15 minutes before slicing and serving. Enjoy hot or cold :o)