1 large or 2 small Stokes Purple Sweet Potato, scrubbed clean, half sliced into 1/8" rounds (for crust) and the other in 1/2" cubes (for filling)
4 tbsp extra virgin olive oil, divided
1 small onion, chopped
1/2 cup milk or heavy cream
1 1/2 cups rainbow chard, roughly chopped
1/2 cup crumbled goat or feta cheese
Microgreens, for garnish
Preheat the oven to 350 degrees.
Heat a 10" cast iron (or any oven safe) skillet over medium high heat. Add 2 tbsp olive oil. Add onions, season with salt and pepper, and cook until translucent. Remove from heat.
Meanwhile, add chopped sweet potato to a microwave safe bowl and cover with a wet paper towel. Microwave on high for 2 minutes to soften potatoes.
In a medium mixing bowl, beat eggs with milk. Season with 1/4 tsp salt and pepper. Set aside.
To make the crust, start at the middle of your skillet and lay potato slices in a circular motion until the bottom of skillet is entirely covered with one layer of potatoes. Then, slightly overlap the remaining potato slices up the sides of the cast iron skillet to form the crust.
Add the cubed softened potatoes, onions, chopped rainbow chard, and goat cheese into the skillet. Pour egg mixture over top and transfer skillet to oven.
Bake for 15 minutes, or until middle is set. Allow to cool at room temperature before serving. Top with micro greens.