For the dough:
1/2 cup pureed yellow flesh sweet potato (peel and cube one medium yam and steam until fork tender, then put into a food processor)
1 tsp sea salt
1 cup tapioca flour (plus 1/4 cup extra for working with the dough at the end)
1/4 cup lard, melted (or avocado oil, coconut oil, butter, or ghee)
1/4 cup coconut milk (or almond milk)
Preheat the oven to 350 degrees.
Combine the mashed yam, salt, and tapioca flour in a large bowl. Use a mixer or your hands to break apart the yam and combine with the flour.
In a separate bowl, beat the egg, lard, and milk together.
Combine the wet and dry ingredients with a mixer or a spoon.
Transfer half of the dough into a pie pan or plate. The other half of the dough can be frozen or refrigerated for use at a later date. Have your extra tapioca on hand. If the dough is too sticky to work with, use a bit of the tapioca flour.
With your hands, flatten the dough and spread along the bottom of the dish and up the sides. Try to make sure that the dough is thin. It should only be about 1/8 of an inch in thickness. the top of the dough that gets the most exposure can be a bit thicker.
Pierce the dough with a fork all over the bottom.
Bake for about 15-20 minutes. Keep an eye on it and remove it when the top is starting to brown.
Let it cool for a bit before adding pie or quiche filling.
1/2 lb uncured organic bacon (Whole Foods)
2 handfulls baby spinach
1/2 cup sliced crimini mushrooms (more or less depending on your taste)
1/4 of a large yellow or orange sweet potato/yam thinly sliced (with a mandolin)
10 eggs, beaten
3 Tbsp coconut cream
1/2 tsp sea salt
3/4 tsp ground black pepper
Cook the bacon to your desired crispiness in a pan, transfer to a bowl, and set aside
Cook the spinach and mushroom in the brown bits.
Place a thin layer of the sweet potato along the bottom of the pie crust.
top with bacon, spinach, and mushroom
in a large bowl, beat the eggs, coconut cream, salt, and pepper
Pour into the pie dish over the precooked crust. If bacon or mushrooms are poking out, just push them down a bit.
Bake for 30 minutes.