Yes indeed, roasted cut up (cubes or mini slices) are deeelicious in a frittata, or just as a canapé on a cracker. I toss the potato in a bit of tomato paste to give a bit more sweetness and help the caramelization process. I prefer to put in a hot 400F) oven and stir and watch closely. For my "mini slices" I simply peel and cut the sweet potato into a near-round shape the size of a quarter, then slice into 1/4" slices. You can do the roasting part a day or two ahead, then make either a breakfast, lunch, or dinner frattita. (if adding tomato, I would also pre-roast to max the flavor)
I often make a frittata with roasted cubed sweet potato and add fried sage to the egg mixture too. Sage and sweet potato make a delicious combination in eggy dishes.
One of my favorite Fall brunch entrees is a frittata with sweet potatoes. I cube and roast them (along with onions), spread them as the foundation of the frittata, pour the egg mixture on the top, and then bake. It's so delicious.
Yes, sure, but don't use raw sweet potato -- I would cube (or slice) and cook the sweet potato until just tender before adding it to your egg mixture and baking.
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For my "mini slices" I simply peel and cut the sweet potato into a near-round shape the size of a quarter, then slice into 1/4" slices.
You can do the roasting part a day or two ahead, then make either a breakfast, lunch, or dinner frattita.
(if adding tomato, I would also pre-roast to max the flavor)
One of my favorite Fall brunch entrees is a frittata with sweet potatoes. I cube and roast them (along with onions), spread them as the foundation of the frittata, pour the egg mixture on the top, and then bake. It's so delicious.