Preheat oven to 425°F and grease a 9-inch circular pan (a 2.5-inch deep cast iron pan works well) with olive oil and sprinkle with cornmeal to prevent sticking.

Peel and grate the sweet potato using a cheese grater.

Transfer the grated sweet potato to a bowl, sprinkle with 1/2 teaspoon salt, and let it sit for 15-20 minutes to draw out moisture.

Remove excess moisture from the sweet potato by squeezing it with paper towels.

In a medium-sized bowl, combine the sweet potato with the remaining salt, egg, garlic powder, cloves, pepper, and almond flour. Mix thoroughly.

Press the sweet potato mixture into the greased pie pan to form a crust covering the bottom and halfway up the sides.

Bake the crust at 425°F for 20 minutes.

Allow the crust to cool while prepping the vegetables. Prepare 2 cups of packed spinach, caramelize a large white onion, and chop a red pepper.

Whisk together eggs, salt, and milk in a medium bowl.

Layer caramelized onion, spinach, and red pepper on the cooled crust, then pour the egg mixture over the veggies.

Top with sun-dried tomatoes and goat cheese.

Cover with foil and bake at 425°F for 20 minutes. Remove foil and bake for an additional 10-15 minutes until set.