I don’t know what’s happened to me recently – I’ve hated sweet ingredients in savoury dishes for years and years (see here), but I’ve made a few things like this recently that I’ve somehow enjoyed! I still undoubtedly prefer normal potatoes to sweet ones, but I guess they’re not as unbearable as I’ve always thought.
So here’s a recipe using sweet potatoes – but not only sweet potatoes, caramelised sweet potatoes. That’s right, I added more sweetness. I don’t really know what I’m thinking sometimes, but it worked out well.
You can stick any veg that you need to use up in this dish – I used some mushrooms and mange tout, but most veg would work well. If, like myself, you’re more partial to normal potatoes, you could try using those instead, but keep in mind that they may need part-boiling first, or at least frying for a lot longer, otherwise they’ll be hard.

Caramelised sweet potato frittata
Serves 3-4
25g butter
1 onion, finely diced
3 cloves garlic, minced
300g sweet potato, diced
2tbsp caster sugar
100g mange tout, thirded
4 mushrooms, diced
4 eggs
Approx. 100ml semi-skimmed milk
Salt
Black pepper
50g cheddar cheese, grated
Melt the butter in a large frying pan, and add the onion, garlic and diced sweet potato. After a few minutes, add the sugar, and cook over a low heat for 15 minutes or until the sweet potato is soft and caramelised.
Add the mange tout and mushrooms, and cook for 5 more minutes.
Lightly beat the eggs with the salt, pepper and any other seasonings you wish to add.
Arrange the vegetables in the bottom of the pan in one even layer, and pour on the eggs. Add enough milk to just cover the vegetables – you may need to add a little more or a little less than the 100ml suggested, but don’t add any more than you need to, otherwise the frittata will not set properly. Top with the grated cheese.
Alternate the pan between a medium hob ring and a medium-hot grill – leave it for a few minutes on each before changing, until the cheese is golden and the egg has set through.