Escarole Torta With Sweet Potato Hash Brown Crust

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1 1/2 pounds sweet potatoes, peeled and coarsely grated

1 medium yellow onion, grated


2 1/2 tablespoons all-purpose flour

Freshly ground pepper

Freshly grated nutmeg

1 tablespoon olive oil, plus more for brushing

1 medium red onion, coarsely chopped

2 garlic cloves, minced

4 cups chopped escarole

6 large eggs, beaten

1 1/2 cups grated provolone cheese (6 ounces)

1 cup milk

1 1/2 tablespoons chopped oregano

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