Begin by blanching the almonds in boiling water for about 3 minutes. Drain and cool in ice water. Peel off the skins and set aside.

In a blender, combine blanched almonds, roasted red peppers, garlic, a pinch of sea salt, and olive oil. Blend until smooth and refrigerate.

Preheat your oven to 400°F (200°C). Grease an 8-inch baking pan and line a baking sheet with parchment paper.

Slice sweet potatoes and toss with olive oil and sea salt. Spread on the baking sheet and roast for about 20 minutes, flipping halfway through.

Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for about a minute. Add spinach and sauté until wilted, then set aside.

In a bowl, whisk together eggs, yogurt, remaining sea salt, and black pepper until smooth. Fold in roasted sweet potatoes and sautéed spinach.

Decrease oven temperature to 375°F (190°C). Pour the mixture into the baking pan and bake for 25-30 minutes, until puffed and golden.

Allow to cool for about 10 minutes before cutting. Serve warm with the almond sauce drizzled on top or on the side.