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Sweet Potato Cranberry Quiche

This makes a beautiful presentation, and tastes so yummy (the kids will never know it's got VEGETABLES in it!) A friend passed along the recipe (after we all raved) from a 1978 vegetarian cookbook.

4.5 · 4 reviewsRecipe card by chefs daughterEditorial by recipesvibrant · Updated October 27, 2026
Yam/Sweet PotatoPotatoVegetableChristmasThanksgivingBrunch
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Sweet Potato Cranberry Quiche — Savory Pies recipePin it

Total time

60 min

Servings

1

Calories

495.6

Category

Savory Pies

This Sweet Potato Cranberry Quiche is a festive twist on the classic savory pie, blending earthy sweet potatoes, tart cranberries, and a creamy, spiced custard in a flaky crust. Perfect for holiday brunches, Thanksgiving leftovers, or a cozy weekend breakfast, this quiche is both visually stunning and deliciously balanced.

Ingredients

Makes 1 serving

  • 1 sweet potato
  • 1/2 carrot
  • 1/2 fresh cranberries
  • 8 sugar
  • 2/3 milk
  • 1/2 eggs
  • 4 cream cheese
  • 8 nutmeg
  • 1 salt

Method

  1. Prepare the short crust (or get your Pillsbury out of the fridge!) Line an 11-inch quiche pan with it, and pre-bake.

  2. Peel the sweet potatoes and carrots and grate by hand or shred in food processor.

  3. Put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.

  4. Drain well.

  5. Wash the cranberries removing soft or brown berries.

  6. Put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.

  7. Remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.

  8. Add the potatoes and carrots and cook for 4 minutes more, stirring constantly.

  9. Beat together the milk, eggs, cream cheese, nutmeg and salt.

  10. Stir in the vegetable mixture and pour the filling carefully into the prepared shell.

  11. Bake at 375°F for 40 minutes or until the filling is firm.

  12. Can be made day before and re-warmed.

  13. Can serve hot or at room temperature.

Easy swaps

  • Instead of fresh cranberries, use frozen cranberries (thawed and drained)If using frozen, reduce sugar to 6 tablespoons and skip the initial cooking step if you prefer a tarter flavor.
  • Instead of sweet potato, use butternut squash (peeled and cubed)Squash has a similar texture and sweetness; adjust cooking time to 4 minutes in step 9.
  • Instead of carrot, use parsnipParsnip adds a subtle nuttiness; grate finely and cook as directed.
  • Instead of cream cheese, use ricotta (full-fat)Ricotta makes the custard lighter; reduce milk to 1/2 cup to maintain consistency.
  • Instead of short crust (homemade or Pillsbury), use gluten-free pie crustUse a gluten-free blend; pre-bake as per package instructions to avoid sogginess.

Frequently asked

Can I use pre-shredded sweet potatoes?

Yes, but they may be drier. If using pre-shredded, skip the boiling step and sauté them in a pan with a little oil for 5 minutes to soften.

What if I don't have a quiche pan?

A 9-inch pie dish works, but adjust the baking time (check at 40 minutes) and note that the filling may be slightly thicker.

Can I make this quiche ahead of time?

Absolutely! Prepare the filling and crust a day ahead. Assemble and bake the next day. Or bake fully and reheat.

Can I use dried cranberries instead of fresh?

Yes, but reduce the sugar to 4 tablespoons and skip the initial cooking. Add them directly to the custard mixture without sautéing.

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