Sweet Potato Cranberry Quiche

Makes 1 quiche
Sweet Potato Cranberry Quiche Image

Sweet Potatoes:

2 cups 500 mL sweet potatoes
  1. Chop the sweet potatoes into pieces about 1/2 in (1 cm) across and put them in a pot. Add enough water to just cover the sweet potatoes.
  2. Put the sweet potatoes on the stove on maximum heat. Put the lid part way on, so it will heat up faster. Don't put it all the way on, or the water will boil over.
  3. When the water starts to boil, turn the heat down to medium, and boil for 7 minutes. At the end of this time, the sweet potatoes should be soft but not mushy.
  4. Drain the water from the sweet potatoes. You can save it and use it in bread/buns, which will make them softer.


12 oz 340 g cranberries
1 cup 250 mL white sugar
  1. Mix the cranberries and sugar in a microwavable bowl. They will boil up a lot, so choose a big bowl.
  2. Cook the mixture in the microwave for 1 minute on high power. Then stir it up. Repeat until the cranberries burst. This should take about 4 minutes, depending on your microwave.

Cream Cheese:

8 oz 250 g cream cheese
4 4 eggs
1 cup 250 mL milk
  1. Beat the cream cheese until it is soft and creamy.
  2. Beat the eggs and milk into the cream cheese.


1 1 pastry crust
1/2 cup 125 mL shredded Cheddar cheese
  1. Layer the quiche as follows:

    Cream Cheese
    Cranberry Mixture
    Sweet Potatoes
    Grated cheese
    Pastry crust
    Pie plate

  2. The cream cheese mixture will flow in between the other layers.
  3. Place in a preheated oven and bake at 375F (190C) for about 40 minutes. It is done when the top is golden brown and the filling is firm.
  4. Allow 5 minutes to cool.
  5. Cut into slices like a pie. 8 is a good size and easy.
  6. Serve.

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