Sweet Potato Tortilla Pie
Crisp corn tortillas form the crust of this savory pie filled with roasted sweet potatoes, eggs and cheese.
Make-ahead breakfasts are something of an obsession in my house. There are two highly practical reasons for this: first, they make the start of the day so much easier. And second, no one in my family is a morning person.
What are we looking for in a busy morning breakfast? Hearty, healthy, flavorful food that can be prepared before our minds finish waking up for the day. And that, my friends, is this sweet potato tortilla pie.
Tortilla pie is essentially a quiche that uses corn tortillas instead of traditional pie crust. The tortillas are layered along the bottom of your pie pan before pouring the filling into the dish and baking like a traditional quiche. The resulting pie “crust” is golden and crisp, with enough structure to let you get a perfect slice.
You do need to use good quality tortillas though. I can’t emphasize this enough. No flimsy tortillas that are falling apart as soon as you take them out of the package. My favorite brand is La Tortilla Factory. Their corn tortillas are sturdy yet pliable, making them ideal for everything from tortilla pies and chilaquiles to tacos and enchiladas.
I love the mix of tender sweet potatoes, protein-rich eggs and melty cheese flecked with scallion greens and fresh oregano. You can add sour cream, guacamole, salsa or other Tex-Mex fixings on top of your slice, but I usually eat mine plain. I don’t think it needs anything else, and a serving keeps me feeling full and satisfied until lunchtime.
If you’re looking for a new recipe to add interest and flavor to your mornings, give this pie a try. I’d love to hear what you think!
More Busy Morning Breakfasts
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Ingredient Notes
Here are my notes on substitutions I have tried with this recipe. Scroll down to the bottom of this post for a printable recipe card with a full ingredient list.
Sweet potatoes - You’ll need about 2 - 2 1/4 cups of sweet potato cut into 1/2-inch cubes.
Oregano - I like to use fresh oregano but you can also use dried. When substituting dried herbs for fresh, the general rule of thumb is to use one-third the amount of dried herb compared to fresh. This is because dried herbs are more concentrated in flavor. In this recipe, you would use 2 teaspoons of dried oregano as a substitute.