Preheat the oven to 375℉. Toss the diced sweet potato with the olive oil and salt and pepper to taste. Roast in the preheated oven until tender and slightly browned. Leave the oven on.

While the sweet potato is roasting, whisk together the eggs, half and half, salt and pepper, onion powder, and smoked paprika until fully incorporated.

Once the sweet potatoes are done roasting, distribute them evenly between all 18 tart shells. Next, distribute the crumbled goat cheese and then the parsley. Then pour the whisked egg mixture, distributing between all 18 quiches. Lastly, top with a few pieces of thinly sliced shallot.

Bake in the preheated oven for 18-23 minutes or until the egg is cooked through and the tart shells are golden brown. The quiche will puff up oddly in the tinfoil tart shells and then relax back to a normal shape after they come out of the oven. Let cool for 5-10 minutes before serving. Enjoy!