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This sweet potato frittata is perfect for slow morning brunch or special occasions. It's a delicious combination of eggs, roasted sweet potatoes, spinach, goat cheese, and curry powder. It's ready in just 55 minutes, and it's easy to make, too!
We're big fans of brunch and this recipe for sweet potato frittata is on high rotation in our kitchen. The ingredients all work really well together to make this frittata both savory and sweet. It's healthy, vegetarian, and gluten-free, too!
We love frittatas because they're just so easy to make, they're full of healthy ingredients, and the extras make great leftovers the next day! You can also serve them warm or cold so they're perfect for brunch buffets where they can be left out so people can leisurely serve themselves.
Sweet potato frittata ingredients
Here's what you'll need to make this sweet potato frittata:
- Sweet potatoes tossed with olive oil and salt
- Onion, ginger, and garlic
- Eggs whisked with goat cheese and milk
- Chopped almonds and goat cheese
How to make this sweet potato frittata
This frittata with sweet potatoes is an easy and satisfying breakfast or brunch for weekends or special occasions. Here's how it's made in a few simple steps:
- While your oven preheats, toss the sweet potato rounds in a bit of olive oil, sprinkle with sea salt, then roast the sweet potatoes until soft.
- Next, sauté the onion, garlic, and ginger in a non-stick pan. Add the spinach and let it wilt, then transfer everything to a bowl.
- Whisk together the eggs with about half the goat cheese, milk, curry powder, and sea salt.
- Now all that's left is to assemble the frittata. In the same non-stick pan, layer the sweet potatoes on the bottom and top with half the veggies. Make another layer, pour on the egg mixture, and top with goat cheese.
- Pop the pan in the oven and cook it until the center sets. Top your frittata with almonds and a few grinds of fresh pepper and you're ready to serve it!
Full recipe instructions are in the recipe card below.
Sweet potato variation ideas
We love this recipe as it's written but it is versatile, too! Here are some simple ways to mix up the flavors or use what you have on hand:
- Use other greens like kale, chard, or dandelion greens instead of spinach.
- Try butternut squash in place of sweet potato.
- For a non-vegetarian version, try adding chunks of cooked bacon or ham.
- Feta cheese makes a great substitute for goat cheese, or omit the cheese completely for a dairy-free version.
- Sprinkle in some fresh herbs for added flavor like thyme, oregano, or fresh parsley.
Tips for making sweet potato frittata
- Cut the sweet potatoes so they are all the same thickness so they roast evenly in the oven.
- Cook the sweet potato frittata on medium-low heat. Using higher heat you will risk developing a crust on the bottom.
- It's best to make it in an oven-safe non-stick pan so you can flip it over and serve it on a plate. We make it in a cast iron skillet and it turns out great, but it's more likely to stick so you'll need to slice it and serve it right from the pan.
- Enjoy your frittata warm or cold.
How long do leftovers keep in the fridge?
Store any leftovers in an airtight container in the fridge for 3-4 days.
How do I reheat frittata?
You can actually eat frittata warm or cold (straight out of the fridge). If you're heating it up, we prefer to do it in the oven instead of the microwave. Pop it in the oven at 350 degrees Fahrenheit for about 10 minutes.
What to serve with sweet potato frittata
This sweet potato frittata is a delicious breakfast, brunch, or light lunch on its own. We generally serve it with a simple side salad and some sourdough bread.
Popular brunch recipes
- Smoked Salmon Eggs Benedict
- Sausage and Egg Breakfast Bake
- Spicy Harissa Shakshuka Breakfast
- Make Ahead Loaded Veggie & Chorizo Breakfast Casserole
- Spanish Baked Eggs with Roasted Garlic and Olives
- 1 lb sweet potatoes (thinly sliced)
- 3 teaspoons olive oil (divided)
- ¾ teaspoon sea salt (divided)
- ½ medium onion (minced)
- 1 tablespoon minced ginger
- 2 cloves garlic (finely minced)
- 2 cups spinach
- 6 large eggs
- ½ cup goat cheese (divided)
- ¼ cup milk
- 2 teaspoons curry powder
- Chopped almonds and goat cheese (to serve)
- Preheat your oven to 425 degrees. Line a baking tray with parchment paper. Mix the sweet potato rounds with olive oil and sea salt then arrange them in a single layer. Put them into your oven to roast for 20-25 minutes, or until they are soft.1 lb sweet potatoes, 3 teaspoons olive oil, ¾ teaspoon sea salt
- While the sweet potatoes are cooking, make the rest of the frittata. Heat the remaining teaspoon of olive oil over medium-high heat in an oven-safe pan. Add the onion and cook for 5 minutes, stirring occasionally, until it has begun to brown. Add the garlic and ginger and cook for 30 more seconds. Add the spinach to the pan and let it wilt then transfer the veggies to a bowl.½ medium onion, 1 tablespoon minced ginger, 2 cloves garlic, 2 cups spinach
- In a medium-sized bowl, whisk the eggs, half of the goat cheese, milk, curry powder, and the remaining ½ teaspoon of sea salt.6 large eggs, ½ cup goat cheese, 2 teaspoons curry powder, ¼ cup milk
- Make a layer of sweet potatoes in the pan used for cooking the veggies. Top it with half of the veggies then make a second layer. Pour the eggs into the pan then dot the remaining ¼ cup of goat cheese on top.
- Put the pan into the oven and let it cook for 25 minutes, or until the frittata has puffed up a little and is no longer runny. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped almonds over the top.Chopped almonds and goat cheese
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe is part of our Mother's Day Bruch Recipes series.