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Sweetpotato Frittata

Recipe courtesy of Chef David Roland, The Grove Park Inn Resort, Asheville, NC
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  • 1 medium sweetpotato
  • 1 sweet, mild onion, such as Maui or Vadalia, coarsley chopped
  • 1 green bell pepper, coarsley chopped
  • 1 tablespoon vegetable oil
  • ¾ cup sliced, julienned country ham
  • 1 tablespoon butter
  • 6 eggs
  • Salt and pepper to taste


  • Peel sweetpotato; cut into ¼-inch cubes; blanch in boiling, salted water until tender, about 8 minutes. Drain and set aside.
  • Heat oil in omelet pan; sauté onion and bell pepper until tender, about 2 minutes. Stir in cooked sweetpotatoes and ham; sauté 1 minute. Add butter.
  • Beat eggs and season with salt and pepper. Pour eggs into omelet pan and stir with a fork. Cover pan and cook about 3 minutes to set egg. Uncover and place pan under hot broiler until top of frittata is firm, about 1 minute.
  • Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.
Number of servings (yield): 4
Serves: 4