Sweet potato hash Paleo pie with an Italian chicken crust

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Sweet potato hash Paleo pie with a Italian chicken crust, Paleo recipes, Paleo Crust

Today’s Paleo pie offers the ultimate in post exercise work out refuel. Combining low GI carbs and lean protein, it’s quick to make and immensely satisfying. Thanks to the rich orange colour of sweet potatoes this pie is high in carotenoids like beta carotene, helping to strengthen eyesight and boost immunity to disease. What’s more, sweet potatoes are full of iron and vitamin C, so hopefully you’ll stay free of the lurgie flying around this winter.

Pair with a nice healthy salad like my Carrot and courgette salad with a macadamia lime dressing and you’ve dinner with left overs for tomorrow nailed!

For all you fellow Ankylosing Spondylitis sufferers, simply replace with sweet potato with celeriac for a low starch alternative, that’s what I do when i’m making it for me. I promise to post that recipe soon.

Serves 4  (using a 20 inch sandwich tin)


For the base
  • 3 chicken breasts
  • 1 garlic clove
  • 1/2 red onion
  • 2 teaspoons of mixed herbs (oregano, basil and thyme)
  • 2 teaspoons tomato paste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 1 large sweet potato
  • 1/2 red onion
  • 1 tablespoon olive oil
  • Leaves from 3 sprigs of fresh thyme
  • 2-3 eggs
  • Salt and pepper


Preheat the oven to 190C.

In a food processor (or mincer) blitz the chicken breasts until they form a very thick paste. Peel and finely dice the garlic, along with the onion, and add to the mince. Add all the remaining base ingredients and mix well.

Grease your sandwich tin with olive oil to prevent sticking. Press the meat mixture along the base and up the sides to make a 1.5cm deep crust. Par bake in the oven for 10 minutes then drain off the juices.

While the base is cooking, time to get cracking on the filling. Peel and grate the sweet potato. On a medium heat quickly sweat the onion and sweet potato in the olive oil for 2-3 minutes until cooked but still el dente. Season with salt and pepper.

sweet potato hashTop the chicken base with the sweet potato filling. Whisk your eggs and pour on top. Bake in the oven for a further 20 minutes until the eggs are set.


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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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