As a frittata or mini-souffle

Roasted Sweet Potato Egg Bake

Photo and text by KARA DICAMILLO/eco.org RI News contributor

This past weekend I visited the Coastal Growers’ Market in North Kingstown. Among the 15 or so vendors selling breads, cheese, fish and other local goodies was Wishing Stone Farm. 

I picked up some delicious sweet potatoes and, although they are smaller than the ones you can find in the store, they are packed with flavor.

For this recipe I divided the ingredients between four individual ramekins, but you can certainly bake them as a frittata as well. I love the saltiness of the bacon combined with the sweetness of the sweet potatoes and, of course, you can add whatever vegetables or herbs you like to them.

Roasted Sweet Potato Egg Bake
Makes 4 servings

2 cups of sweet potatoes, cubed

1 cup of red onion, chopped
2 tablespoons of olive oil

Salt

Freshly cracked pepper
4 slices of bacon, cooked and chopped

6 eggs, beaten

Half cup of milk

Half cup of cheddar cheese, plus some for sprinkling

Heat your oven to 400 degrees

Combine the sweet potatoes, onion and olive oil in small mixing bowl and then season with salt and pepper. Turn the mixture onto a baking sheet and spread evenly. Bake for about 20 minutes, stirring after about 10 minutes, until the sweet potatoes are soft. Let cool. Beat the eggs and milk together and set aside.

Using four ramekins divide the sweet potato mixture between each and layer it on the bottom. Then, divide the bacon and layer on top of the sweet potatoes. Continue the same process with the cheese and then the egg mixture. Finish by sprinkling a bit of cheese on the top of each. Place the ramekins directly on the wire rack and bake for about 25 minutes or until the eggs are set. Let them cool for 10 minutes before serving.