Sweetpotato Italian Rafanata

Recipe created by Roxana Ehsani, M.S., RD, CSSD, LDN

Here’s a delicious twist your frittata and omelet - meet our Italian-Inspired Sweetpotato Rafanta recipe. This dish is a twist on traditional Italian rafanata (which means horseradish in italian) that falls somewhere between a frittata and an omelet.

The spicy, peppery kick from horseradish pairs perfectly with the natural sweetness of sweetpotatoes 🍠while the pecorino cheese adds a rich, umami finish. 🧡🍽️ Rafanta is typically sliced into wedges and served warm or at room temp.

💡DYK: A medium sweetpotato baked in its skin has 4 grams of fiber, more than a packet of instant oatmeal! 🍠🧡

Prep Time10

Cook Time25

Course: Breakfast

Cuisine: Italian

Servings:

Calories: 128kcal

Ingredients

3 small North Carolina Sweetpotatoes boiled, peeled and mashed (about 3 cups mashed)
8 whole eggs
⅓ cup prepared horseradish
¾ cup grated pecorino or parmesan cheese, plus more for topping
1 tbsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

Instructions

Preheat oven to 375°F. Lightly grease a 9-inch cast-iron skillet or pie pan with cooking spray or a drizzle of olive oil.
In a large mixing bowl, whisk eggs until well combined.
Add mashed sweetpotatoes, horseradish, grated cheese, salt, and pepper. Stir until fully incorporated.
Pour the mixture into prepared pan. Drizzle olive oil over the top and sprinkle with additional cheese, if desired.
Bake for about 25 minutes, or until the rafanta is puffed up and golden brown on top.
Serve warm or at room temperature.

Notes

Nutrition Facts

Sweetpotato Italian Rafanata

Serving Size

Amount per Serving

Calories

128

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.01

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

116

Sodium

273

Potassium

253

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

8200

164

Vitamin C

Calcium

104

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition