Happy New Year! It’s hard to believe that it’s already the year 2018. I know that when January 1st arrives, many people are determined to start in with their new year resolutions. Whether it be to eat healthier, lose weight, exercise more, read more books, do less, or what ever it is people want to improve in their lives. As a blog writer, I know that this is when many blogs across the internet turn to lighter foods, salads and all-around healthier meals after the influx of holiday-themed sweets we’ve been promoting for the past three months. I generally try to contribute a little to the healthier foods this time of the year, mainly because I feel that I need a little boost myself. I tend to gorge myself during the month of December. What can I say, I thoroughly enjoy Christmas themed desserts and food.
But, since we’ve been battling extremely cold temperatures of late, a light salad just isn’t doing it for me. I am taking in all the comfort food I can manage. When it is at least 20º below zero with windchill outside, I find it is a lot easier, and more pleasant to stay inside and cook. And eat. I would prefer to a take a long winter nap when it’s this cold out, but since that’s not a possibility, cooking and eating seem like an acceptable alternative. Enter this frittata. It’s creamy, slightly rich, and completely satisfying. And it has bacon in it. I once read an article put out by The National Geographic about an elderly woman in Russia (?) that ate bacon every.single.day. And she was close to 100 years old. I believe the article was about tips of some of the oldest people around the world. So, if she was close to 100 when the article came out, and she ate bacon every day, I am totally taking her advice. Since sweet potatoes are full of vitamins and healthy whatevers, and this particular woman ate bacon every day, I am going to consider this recipe a great way to start the new year. We will just overlook the heavy cream and the ugly appearance of the dish itself. But it’s only a small amount of cream, so everything in moderation, right? This is the perfect dish to keep you going on these subzero days. And it can be served at brunch or dinner with a small side salad. Perfection!
Recipe adapted from Lily’s Cafe Cookbook
For the mashed sweet potatoes
- 4 medium sweet potatoes
- 2 Tablespoons unsalted butter
- 4 Tablespoons milk
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sage
- salt and pepper to taste
For the filling
- 4 large eggs
- 1/2 cup heavy creamy
- 2 scallions, thinly sliced
- 3/4 cup cooked and chopped bacon
- salt and pepper
- mashed sweet potato (recipe above)
- fresh parsley for serving
Preheat the oven to 350ºF. Grease a 9-inch pie dish or baking dish. Set aside.
To make the sweet potatoes, peel and thinly slice them, then place in a large pot. Fill with water until the water reaches a few inches above the sweet potatoes. Bring to a boil, reduce to a simmer and cover. Cook until tender when poked with a fork. Drain the water and mash the sweet potatoes until smooth. Fold in the butter, milk, nutmeg and sage. Season with salt and pepper to taste.
To make the filling, whisk the eggs, heavy cream and sweet potato mixture together until smooth. Fold in the scallions and chopped bacon. Season with salt and pepper to taste. Scoop into the prepared pie dish, smoothing the top. Place in the preheated oven and bake for about 35 minutes, or until the mixture has set. Let cool slightly before slicing and serving. Sprinkle with freshly chopped parsley right before serving.
*This is a very versatile dish. Meaning, you can put whatever you want into this recipe. Feta cheese would be an excellent addition. Perhaps sliced ham instead of the bacon, or caramelized onions. Omit the meat completely if you want to go the vegetarian route. Whatever your heart desires!