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Sweet Potato Frittata

Sweet Potato Frittata


  • 1 1/2 cups thinly sliced sweet potatoes (orange, purple, or a mix)
  • 1 teaspoon olive oil
  • 4 large eggs
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1/2 tablespoon unsalted butter
  • Ground cinnamon (optional)
  • Sugar (optional)
  • Pure maple syrup, for serving (optional)


  1. Preheat oven to 400 degrees . On a baking sheet, toss sweet potatoes with oil and bake until tender, 10 to 15 minutes. Remove from oven and lower temperature to 350 degrees .
  2. Add eggs, cream, vanilla, and salt to a blender and blend for 1 minute.
  3. Place a small skillet on the stove over medium heat. Add butter; when it's melted, swirl the skillet to coat the bottom and up the sides. Add egg mixture and let cook undisturbed for 1 1/2 minutes.
  4. Remove skillet from heat. Layer sweet potato slices in the eggs and transfer pan to the oven. Bake for 12 to 15 minutes, until eggs are set.
  5. Run a knife or a small spatula around the edge of the frittata to loosen it from the skillet. Invert it onto a plate or serve it straight from the skillet. If desired, sprinkle with cinnamon and sugar and drizzle with maple syrup. Slice and serve.


  • Recipe by Jessica Seinfeld, author of cookbook Food Swings.

Nutrition Information

Per serving: 306 kcal cal., 17 g fat (7 g sat. fat), 21 g carb., 3 g fiber, 14 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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