sweet potato

Caramelized Onion, Sweet Potato, and Goat Cheese Frittata

I cannot believe this is the FIRST time I am posting this. If you've ever come to my house for any meal at all, I without fail will make something with this combination: caramelized onion, sweet potato, greens, and goat cheese. I've put it this on pizza, in tacos, and even layered it carefully into some sort of noodle-less lasagna.

I discovered this winning combination quite a few years ago at Emma's, a small Italian Pizzeria in Cambridge, MA. They had a sweet potato pizza with goat cheese that I just had to recreate. I've probably made it 30 times since then, and never once paused to take a proper photo.

This frittata is SO easy to make, plus it makes 4-8 servings (depending on what else you're serving and how hungry you are), so you can serve it at a party or save it to have for a quick breakfast throughout the week. Check out the recipe below.

Caramelized Onion, Sweet Potato, and Goat Cheese Frittata

  • 2 cups sweet potato, peeled and cubed
  • 2 cups greens of your choice (arugula, kale, spinach)
  • 1-2 onions, sliced into half moons
  • 8 eggs
  • 1/2 cup goat cheese, crumbled
  • Dash of salt and pepper

Using a basket steamer steam sweet potato until tender. Tip: If you don't have a basket steamer you can use a pasta strainer placed over a boiling pot of water. 

Meanwhile, place a large pan over medium-high heat. Once hot, throw in onions and a dash of salt. Toss them around until browned, adding a few splashes of water if they start to stick to the pan. Tip: the salt should draw enough water from the onions that you don't need to use butter or oil. 

Place the cooked sweet potatoes, onions, and greens in a bowl and rinse out and spray the pan you used for the onions and place over medium heat. In a separate bowl whisk the eggs and add a dash of salt and pepper. Stir in the vegetables and pour into the pan. Top with goat cheese.

Cook until the edges are cooked, and then place in the oven under a low broil. Watch this carefully as every oven is different! Keep in there until the top is cooked, and the cheese is slightly browned. Remove and cut into 8 pieces to enjoy!

Having a go-to is so great for last-minute meals (especially when company is involved). Let me know yours in the comments below!


Sweet Potato Chili

This is by far my favorite chili recipe.  I've been making it for years now, and the best part is you can make a huge batch and freeze individual servings for easy dinners throughout the winter.

Sweet Potato Chili

  • 3-5 Soup Starters (or 1 onion, diced and 3-5 garlic cloves, minced)
  • 1 sweet potato, diced
  • 1 tbsp ancho chili powder
  • 1 tbsp cumin
  • 1, 28 ounce can crushed tomatoes
  • 3-5 pieces Taza Guajillo Chocolate (or 1 tbsp cocoa powder)
  • 1 tbsp maple syrup
  • 1 tsp espresso
  • 1 tsp cinnamon
  • 1, 15 ounce can black beans
  • 1, 15 ounce can pinto beans
  • 1, 15 ounce can kidney beans
  • 1 lb ground beef (grass fed recommended; can also use ground turkey or no meat)

In a sauce pot over medium heat, throw in Soup Starers, stir constantly and add in sweet potato, chili powder and cumin. Add a small amount of water to prevent sticking.

Add beef and stir until browned. Add in tomatoes, cocoa powder, maple syrup, espresso, cinnamon, and beans, and remaining broth and let simmer 30 minutes or until sweet potatoes are tender. Top with cilantro and enjoy!