Preheat the oven to 400 F and grease a 10” enamel cast iron frying pan or round baking dish well with oil.

Shred the sweet potato well (I use a shredder attachment on my food processor). Use a clean dish towel to ring out the excess water from the sweet potato.

Add the drained sweet potato to a large bowl along with the egg, tapioca starch, avocado oil, and salt and pepper. Stir well until fully combined. Press the sweet potato mixture into the greased pan, spreading it evenly on the edges of the pan, and pressing down well on the bottom of the pan.

Transfer to the oven and bake for 23-25 minutes, or until the sweet potato on the edges start to brown. The bottom will still be softer, but it should be cooked and not raw. Set aside to cool slightly.

While the crust in the oven, heat the ghee in a separate pan over medium-low heat. Add the leeks, asparagus, shallots and garlic. Saute for 5 minutes, just enough for the veggies to soften and become fork tender. Season with salt and pepper and set aside to cool for a few minutes.

Using a large bowl, crack the eggs into the bowl and sprinkle in the goat cheese and another pinch of salt and pepper. Whisk well. Add the cooked leeks, asparagus, shallots and garlic and stir them in.

Pour the egg mixture into the sweet potato crust and return to the oven, baking for 20-24 minutes or until the egg is firm.

Remove from the oven and allow to cool for about 8-10 minutes before slicing. Top with green onion and enjoy!