Sweet Potato Frittata (No Cream, No Crust, Just One Skillet)

This sweet potato frittata is what I make when I don’t want to deal with runny eggs or a heavy quiche. The sweet potatoes add just enough texture and a hint of sweetness, while a little bacon and melty cheese make it feel like more than just eggs. It cooks in one skillet and finishes in the oven, so you get a tender, fully set center without drying it out. It’s simple enough for a weekday morning but just as good for a relaxed brunch or even dinner when you’re out of ideas.

A Better Way to Do Eggs (Without the Fuss)

If you like eggs but don’t want them runny, or you don’t want to take the time for a rich and creamy quiche to bake, this sweet potato frittata is your answer. It’s cooked in one skillet, comes together quickly, and gives you a soft, fully set texture without drying out.

The sweet potatoes do more than just add flavor. They keep the eggs tender and moist, and add just enough substance so it feels like a real meal, not just a plate of eggs. A little bacon brings in something savory, and the mix of cheeses melts into everything so each bite is creamy without needing any cream.

It’s the kind of recipe that works just as well on a busy morning as it does for a casual dinner when you don’t have a plan. You probably have everything you’ll need in your pantry.

This is not an egg forward dish, the eggs just hold everything together. It’s basically a sweet potato hash with eggs as an afterthought. Try adding a batch of light and fluffy cinnamon rolls for a sweet and savory breakfast or brunch spread.

Start It on the Stove, Finish It in the Oven

Step 1: Soften the sweet potatoes

Step 2: Cook the bacon and build the base

In an oven proof skillet cook the bacon and remove to a plate. In the same skillet add the slightly cooked sweet potatoes and shallots and cook until browned. 

Step 3: Add the eggs and finish in the oven

Whisk together the eggs, Gruyère, sage, salt, and pepper, then pour it into the skillet. Let the eggs cook for a minute or two, gently pulling them from the edges toward the center so they start to set. Scatter the bacon and goat cheese over the top, then transfer the skillet to the oven and cook just until the center is set but still has a slight jiggle.

This is one of those recipes that feels a little more put-together than scrambled eggs but takes just about the same effort. It’s reliable, flexible, and works whether you’re feeding a group or just trying to make breakfast feel less routine. Once you make it, it’s the kind of thing you’ll come back to whenever eggs start to feel a little boring.

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Sweet Potato Frittata (No Cream, No Crust, Just One Skillet)

Author: Barbara Curry

This sweet potato frittata is what I make when I want something warm and filling without fussing over the stove—and without dealing with runny eggs or a heavy quiche. The sweet potatoes add just enough texture and a hint of sweetness, while a little bacon and melty cheese make it feel like more than just eggs. It cooks in one skillet and finishes in the oven, so you get a tender, fully set center without drying it out. It’s simple enough for a weekday morning but just as good for a relaxed brunch or even dinner when you’re out of ideas.

5 from 3 votes

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PREP: 15 minutes minutes

COOK: 15 minutes minutes

TOTAL: 30 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

• ▢ 2 cups sweet potatoes peeled and diced
• ▢ 3 thick slices bacon chopped
• ▢ 1 tablespoon olive oil
• ▢ 1 large shallots thinly chopped
• ▢ 6 eggs
• ▢ ½ cup gruyere 4 ounces
• ▢ 1 tablespoon fresh sage chopped
• ▢ salt and pepper
• ▢ ¼ cup goat cheese
• ▢ 1 tablespoon fresh chives chopped

Equipment

Cast iron skillet

Instructions

 

• Preheat oven to Broil and place rack in the middle.
• Place chopped sweet potatoes in a microwave safe bowl and add ½ inch of water. Cover and microwave on high for 5-6 minutes until tender but not mushy.
• In a large oven proof skillet, cook chopped bacon until brown. Remove to paper towel lined plate.
• Drain the sweet potatoes and dry with a paper towel. Add to the same skillet along with shallots and cook, stirring frequently until browned, about 5 minutes.
• In a medium bowl, whisk together eggs, gruyere, sage and salt and pepper. Add 1 tablespoon of oil to the skillet with the sweet potatoes and pour egg mixture into skillet. Cook over medium heat using a rubber spatula to pull eggs from the sides of the skillet to the center. Cook for about 1-2 minutes until he eggs are partially cooked. Remove from heat and add bacon and goat cheese.
• Place in oven for about 3 minutes until the eggs are set and the top has started to brown. Sprinkle with chives prior to serving.

Barbara’s Tips + Notes

• Don’t overcook the frittata. Stand at the oven door and watch it carefully. Remove it while the eggs are set but still a little jiggly.
• Make sure the sweet potatoes are at the consistency you want before adding the eggs, they will not cook much in the oven.
• If you don’t have an oven proof skillet, you can place in a 9 x 13 baking dish. 

Nutrition

Calories: 243kcal | Carbohydrates: 10g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 187mg | Sodium: 274mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6755IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 1mg

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