Preheat the oven to 350 degrees F.

Using a mandolin or very sharp knife peel and slice the sweet potatoes extremely thin (like you would for scalloped potatoes).

Grease a deep dish pie pan very well, this is important!

Toss the potato slices in 1 tablespoon of olive oil, use your hands to make sure the slices are separated and evenly covered in the oil.

Add the potatoes to the pie pan, cover the pan tightly with foil. Bake potatoes for 15 minutes.

While the potatoes are in the oven combine the eggs, cottage cheese, ¼ cup of the parmesan, and salt and pepper to taste.

Remove the potatoes from the oven and carefully remove the foil. Pour egg mixture over, cover and bake for another 15 minutes.

Uncover and cook 8-10 more minutes until it is set in the center.

Trick to flip the pan: while the pan is still hot from the oven take a stick of butter and run it around the inner edges of the pan, just quickly run it over the edges, the butter will melt down the edge of the pan and help the egg release from the side of the dish.

Allow the dish to cool 10 minutes, carefully flip and turn out on a cutting board. Sprinkle with the remaining parmesan.