2 tsp. olive oil
1 med. yellow onion, finely chopped
2 cloves garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1/2 tsp. dried thyme, crumbled
2 c. diced cooked sweet potatoes (fresh or canned)
1 1/2 c. lowfat or whole milk
2 lg. eggs
1/2 tsp. salt
1 1/2 c. (6 oz.) shredded Cheddar cheese

Preheat the oven to 375 degrees. Heat the oil in a 10-inch skillet over moderately low heat for 1 minute. Add the onion and garlic and saute, stirring occasionally for 7 minutes or until very soft. Mix in the spinach and thyme and cook, uncovered for 3 minutes.

In a food processor or an electric blender, puree the sweet potatoes with the milk, eggs, and salt for 30 seconds. Spread half the mixture in the bottom of a greased 9-inch pie pan. Sprinkle with half of the cheese, cover with the spinach mixture, then top with the remaining sweet potatoes and cheese.

Bake, uncovered, for 20 minutes or until the pie is set and very lightly tipped with brown. Serve either hot or at room temperature. Serves 4.