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Sweet Potato Tortilla Pie

Sweet Potato Tortilla Pie is one of my favorite sweet potato recipes and an easy vegetarian dinner idea. Crisp corn tortillas form the crust of this savory pie filled with roasted sweet potatoes, eggs and cheese.

We eat a lot of sweet potatoes in this house. In fact, as I add recipes to this site you can expect to find lots of ways to make and eat sweet potatoes! It’s just such a versatile, healthy ingredient that I can add to everything from pasta and biscuits to tortilla pies like the one you see here.

What is a Tortilla Pie?

Tortilla pie is basically a quiche that uses corn tortillas instead of traditional pie crust. The tortillas a layered along the bottom of your pie pan before pouring the filling into your pie dish and baking like a traditional quiche. The resulting pie “crust” is crispy and goes so well with the Southwestern flavors of the savory custard filling.

Can I Make Tortilla Pie Ahead?

Yes! Since the sweet potatoes are roasted before they are added to the custard filling this recipe takes a bit too much time to make from start-to-finish on a busy weeknight. To get around this, I usually make this tortilla pie on a Sunday and then let it cool completely before storing it in the fridge. You can do this either by covering it with a re-usable cover like Bees Wrap, or by placing an inverted plate on top of your pan. Sometimes I’ll also slice up the pie and store it in a glass container with a lid too.

How to Reheat Tortilla Pie

If you are reheating the entire pie: Place the pie on a baking sheet and re-heat in the oven at 350F for 20 minutes or until heated through.

If reheating in the microwave: Reheat individual slices in the microwave for ~ 1-2 minutes per slice. The time will vary according to how large your slice is, so start with less time, test, and add more time as needed.

Why I Love Sweet Potatoes

Sweet potatoes are one of the best sources of potassium, which every cell in your body requires to function. (They have way more than bananas.) They’re so good for you that they are considered a superfood and one of the healthiest foods on the planet – which is fine by me since they are also relatively inexpensive!

A sweet potato’s nutritional value is tied to the intensity of its color, so when shopping for sweet potatoes look for ones that have deep color and are firm to the touch. You can also use purple sweet potatoes in this recipe for an added nutritional boost!


Sweet Potato Tortilla Pie Recipe

Sweet Potato Tortilla Pie is an easy way to add veggies to the table! Crisp corn tortillas form the crust of this savory pie filled with cubed sweet potatoes, egg and cheese.

  • Author: Rustic Family Recipes
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6
  • Category: Dinner
  • Cuisine: American


  • 1 large or 2 medium sweet potatoes (peeled and cut into ½ inch cubes)
  • 3 garlic cloves (minced)
  • 1 tablespoon + 1 tsp olive oil (divided use)
  • ½ teaspoon ground cumin
  • 5 corn tortillas
  • 1 ½ cups milk or unsweetened plant-based milk
  • 3 eggs
  • 4 scallions (diced)
  • 2 tablespoons finely chopped fresh oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup grated Monterrey Jack cheese


Roast Your Potatoes

  1. Preheat oven to 400F. In a roasting pan toss the sweet potatoes with the garlic, cumin and 1 tablespoon olive oil. Bake for 20 minutes, stirring once after 10 minutes. Set aside to cool.

Assemble & Bake the Tortilla Pie

  1. Grease a 10-inch quiche or pie pan (not a spring form pan) with the remaining 1 tsp olive oil by using your fingers to rub the oil around the inside of the pan. Layer the tortillas along the bottom of the pan so that they cover the entire inside of the pan and form a tortilla crust.
  2. Set your oven to 375F.
  3. In a large bowl whisk together the milk, eggs, scallions, salt and pepper, and oregano. Once your sweet potatoes have cooled completely, spoon the sweet potatoes over the tortillas and spread them out evenly. Sprinkle the cheese over the potatoes. Pour the milk mixture over everything. It is ok if some of the mixture flows beneath the tortillas.
  4. Bake for 40 minutes or until the custard is set. You can tell the custard is set when a knife inserted into the middle comes out clean. Allow to cool for 10 minutes, then slice and serve.

Last Step:

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  • Serving Size: 1 slice
  • Calories: 249
  • Fat: 13g
  • Carbohydrates: 22g
  • Protein: 11g

Keywords: vegetarian dinner ideas, tortilla pie

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