2 sweet potatoes
1 tbsp extra virgin olive oil
1 tsp ground cumin
½ cup milk
2 tbsp fresh chives, chopped
¼ cup red capsicum, diced
¼ cup yellow capsicum, diced
3 cups baby spinach, finely chopped
Salt and pepper
Preheat oven to 220°C. Line a baking tray with baking paper and grease a loaf tin with extra virgin olive oil.
Use a mandolin to thinly slice the sweet potatoes lengthwise. In a large bowl toss the sweet potato slices in olive oil, salt and cumin (you can use your hands). Lay flat on the lined baking tray and bake for 10 minutes or until soft and pliable.
Line the loaf tin with the sweet potato slices until completely covered – ensure there are no gaps.
In a medium bowl beat eggs, milk, chives, and salt and pepper to taste. Stir through the capsicum.
Begin to build your layers on the sweet potato base: add a layer of chopped spinach, then 1 cup of the egg mixture followed by a thin, single layer of sweet potato slices. Repeat once more, finishing with a layer of sweet potato.
Bake for 30-35 minutes. Allow to cool. Loosen the sides with a knife and flip onto a chopping board or serving plate.
Cut into slices and serve hot or cold.