1 large or 2 small sweet potatoes (for the crust)
1 can full-fat coconut milk
1 small onion, diced
2 handfuls spinach
heaping 1/4 cup sundried tomatoes
1/2 tsp sea salt, plus a pinch for the sweet potatoes
1/4 tsp garlic powder
1/4 tsp dried oregano
Preheat the oven to 375 degrees and grease 2 pie plates.
Slice the sweet potatoes as thin as possible (I used my food processor) and arrange them on the bottom of the pie plats for your crust.
Saute the onion and divide it between the two pans. Add the mushrooms and spinach as well.
Puree the coconut mild and tomatoes before adding the eggs and seasonings. Divide between the pie plates and bake for 30 minutes.
Adapted from Spunky Coconut.