Brunch Torta with Sweet Potato Crust

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Prep: 25 min. •  Cook: 65-70 min. •  Serves: 4-6



  • 2 raw Biggin's® sweet potatoes, scrubbed, peeled and shredded
  • 1 small onion
  • Salt, to taste
  • 2 ½ tbsp. flour
  • Freshly ground pepper, to taste
  • Olive oil, for brushing


  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 c. escarole, chopped in 1-inch pieces
  • 1 tbsp. balsamic vinegar
  • 6 eggs, lightly beaten
  • ½ c. parmesan cheese, grated
  • 1 c. provolone cheese, grated
  • 2 tsp. dried oregano
  • 1 c. milk
  • Salt and pepper, to taste



Preheat oven to 400-degrees. In a colander, combine sweet potatoes, onion and salt. Allow to drain for 15 minutes, then squeeze out excess liquid. Transfer to a medium bowl and add the flour. Press the mixture into a 10-inch pie pan. Push half way up the sides to form a crust. Make sure potato mixture is not too thick. Brush with olive oil. Bake for 25 minutes, or until golden.


In a skillet over medium heat, heat the olive oil; add the onions and garlic and cook for 1 minute. Add the escarole and cook until wilted. Add the vinegar and cook 2-4 minutes longer. Transfer this mixture to the colander, press out the liquid and allow to cool.

In a medium bowl, beat the eggs until well blended. In a smaller bowl, combine the cheeses. Add one cup of the cheeses, milk and oregano to the eggs. Add the escarole mixture, salt and pepper to the eggs. Pour into the prepared crust and top with remaining cheeses.

Reduce oven to 375-degrees and bake the torta for 45 minutes, or until the center is set and the top is lightly brown. Allow to sit for 10 minutes before slicing into wedges.

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