45min · 6 servings For the crust: • 1 medium sweet potato peeled and shredded • ¼ cup flour • 1 tsp salt • 1 tsp black pepper • 1 tsp garlic powder • 1 tsp paprika For the filling: • 8 oz frozen kale (thawed according to package instructions) • 7 large eggs, divided • 4 oz feta cheese crumbled • 1 tsp red pepper flakes