Sweet Potato Frittata: Creamy and Delicious
Frittatas are versatile, simple, and great for basically any time of day. This Sweet Potato Frittata pairs nicely with a side of greens and makes a lovely presentation for guests.
This dish also freezes well. You can double the recipe, and if you do, simply add 15 – 20 minutes to the baking time.
Here are the ingredients you’ll need for this dish:
- Sweet potato
- Fresh spinach
- Smoked gouda
- Yellow onion
- Olive oil
- Salt and pepper
The sweet potato in this recipe adds an unexpected creaminess to the dish and is delicious when paired with the smoked gouda.
The hefty portion of spinach cooks down to a small volume, so it doesn’t overwhelm the dish. However, it still adds all the vitamins and minerals that fresh spinach is famous for.
How to Make the Frittata
The first step in making the frittata requires some time, so be sure to plan ahead. Wash and peel the sweet potato, pierce it several times with a fork, and bake it for 45 – 50 minutes at 425 degrees.
Tip: At this point, you’ll have a bit of time to leave the kitchen and do something else for a while! Even after the sweet potato is done baking, it will still need to cool for a bit before you chop it and add it to the frittata.
As the sweet potato is cooling, reduce oven temperature to 350 degrees.
Chop the onion and garlic. To reduce prep time, use a food processor to chop the onion, and/or purchase a jar of pre-minced garlic.
Tip: The sweet potato will have developed a toughened exterior layer while baking. If you gently tug at it, it should peel away easily without pulling the soft interior with it. Peel this outer layer off first, then chop the soft potato interior into half inch pieces.
Heat oil in a skillet and swirl oil to coat. Add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 3 more minutes, stirring occasionally.
Add spinach and cook until it wilts. Add sweet potato and stir into the veggie mix. Your big bunch of veggies will look beautiful at this point!
Next, spray a 9×13” casserole dish with cooking spray. Add your veggies to the dish and sprinkle with half the shredded smoked gouda. Our personal favorite is Yancey’s Fancy Smoked Gouda. We also like to use this gouda on our version of best-ever veggie burgers – it is a delicious topping!
In a medium bowl, add eggs, salt, and pepper and whisk. Pour the eggs over the veggie mix in the casserole dish, then add the rest of the cheese on top.
Bake the frittata for 25 minutes until the center is set. Next, broil it for several minutes until the top is golden brown. Let the frittata cool before serving.
Other Frittata Recipes (and a Full Course Menu)
If you enjoy this recipe, you might like these other gluten free, vegetarian recipes as well:
- Leek and Gruyère Frittata
- Zucchini and Basil Frittata
- Four course special event menu featuring Sweet Potato Frittata as the main dish
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Sweet potato, spinach, and smoked gouda frittata
- 1 medium sweet potato
- ½ yellow onion diced
- 2 garlic cloves minced
- 2 Tbsp olive oil
- 4 cups fresh spinach
- 1 cup smoked gouda grated
- 12 large eggs
- ½ tsp sea salt
- Ground black pepper
- Preheat oven to 425 degrees.
- Wash and peel the sweet potato. Pierce it several times with a fork and place on a baking sheet. Bake 45 - 50 minutes.
- Reduce oven temperature to 350 degrees.
- Peel off outer layer of sweet potato, then chop the soft potato interior into half inch pieces.
- Heat oil in a skillet and swirl oil to coat. Add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 3 more minutes, stirring occasionally.
- Add spinach and cook until it wilts. Add sweet potato and stir into the veggie mix.
- Spray a 9x13” casserole dish with cooking spray. Add veggies to the dish and sprinkle with half the shredded smoked gouda.
- In a medium bowl, add eggs, salt, and pepper and whisk.
- Pour the eggs over the veggie mix in the casserole dish, then add the rest of the cheese on top.
- Bake for 25 minutes until the center is set. Broil for several minutes until golden brown.
- Let frittata cool before serving.