Sweet Potato Frittata with Sausage
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This simple Sweet Potato Frittata with sausage, cheese, and baby spinach is the most flavorful and satisfying breakfast or brunch. Serve it for friends, meal prep it for the week ahead, or pair it with a salad and enjoy for dinner – there’s literally no wrong way to frittata.
A crave-worthy meal for any time of day.
The ever-versatile frittata is a perennial favorite of ours, whether it’s for a family brunch, a clean-out-the-fridge kind of dinner, or an ambitious personal breakfast prep for the week ahead. We’ve made and enjoyed a lot of combinations over the years, but this particular sweet potato frittata catapulted near the top of the list.
With tender roasted sweet potato cubes mixed in with flavorful Italian sausage, lightly sweet red onion, wilted greens, and plenty of garlic and herbs, this really packs in the taste – both sweet and savory – and vibrant colors. Go ahead and whip this up for an event or just your own enjoyment. Frittata is always there for you!
Ingredient & Substitution Notes
- Ground sausage. This recipe is based on the use of pork sausage, but feel free to use ground chicken or turkey sausage for a lower-fat alternative.
- Eggs and cream. Standard large eggs are perfect. You can substitute half and half, whole milk, a dairy-free cream alternative, Greek yogurt, or even sour cream for the heavy cream, but don’t skip this entirely – it’s key to help the eggs set up with a fluffy and rich texture.
- Sweet potato, red onion, and fresh baby spinach. Color and nutrition: my favorites. Substitute butternut or another squash if you like, for the sweet potato, and another kind of onion or shallot would very well, too.
- Shredded cheese. We’ve made this with Swiss, cheddar, and mozzarella at different times. All delicious but cheddar is probably my favorite. Grate your own if possible but if you grab pre-shredded for this recipe, the show will go on.
- Thyme and fresh garlic and thyme. Fresh garlic is ideal for best flavor, but don’t hesitate to substitute 1/2 teaspoon garlic powder and in a pinch. I usually am in a hurry and use dried thyme in the frittata, then save a few sprigs of fresh for an optional garnish.
- Staples: olive oil, kosher salt, and black pepper.
How To Make a Sweet Potato Frittata
I’ve included a few step-by-step photos here to make this recipe extra easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Begin by peeling, cubing, and roasting the sweet potatoes. This takes some time in the oven but is very hands-off and important to be sure they are fully tender.
Brown the sausage and other veggies. While the sweet potatoes are roasting, you will have time to brown the sausage together with the onion, then add in the spinach and garlic. Do this in an oven-safe skillet so you can just complete the frittata in the same pan.
Add the roasted potatoes to the skillet. Stir so the mixture is pretty evenly distributed.
Pour the whisked-together eggs, cream, shredded cheese, and seasonings over the vegetable-sausage mixture. Gently swirl the pan if needed to spread it out evenly.
Bake for 18-20 minutes at 350°F. A frittata is done when the eggs are fully set, meaning a paring knife inserted into the center comes out without liquid streaks. The edges may puff up and pull very slightly away from the rim of the pan, too.
Cool briefly, slice, and serve. A little sprig of fresh thyme, fresh parsley, or more cracks of black pepper on top are a nice finishing touch.
Serving Suggestions
A flavorful frittata like this is a lovely star for your brunch spread, possibly rounded out with some orange sweet rolls, bright lemon muffins, and your favorite seasonal fruits. It also pairs beautifully with simple greens, lightly-dressed arugula, or a light soup to round it out into a dinner-worthy meal.
Storage & Reheating
Frittatas keep very well and make a great breakfast or lunch! Slice and store any leftover portions tightly covered or wrapped in the fridge. They will keep for 5 days. Reheat briefly in the oven or microwave, just until warmed through, or even eat it cold.
Variations
- Add more veggies. Toss in diced bell peppers, sliced mushrooms, chopped tomatoes, zucchini, etc. Clean out that fridge!
- Swap the cheese. Mix and match the cheeses, or try feta, Parmesan, or Pecorino for an alternative.
- Add more herbs. Extra rosemary, oregano, marjoram, or an Italian seasoning blend add even more fresh savory flavor.
Related Recipes
If you enjoy this recipe, try a Mediterranean frittata with feta and sun-dried tomatoes, butternut squash sage frittata, or parmesan frittata with spinach and gouda next. Craving crust? This ham and Swiss quiche will do the trick.
Looking for an easy meal prep? Sausage cheddar egg bites are easy to make and have tons of protein. And don’t miss this breakfast strata with pancetta and caramelized onions when you’re feeding a crowd.
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Sweet Potato and Sausage Frittata
Ingredients
- 1 medium-large sweet potato peeled and cut into 1/2-inch cubes
- 2 teaspoons olive oil
- kosher salt and black pepper
- 8 ounces ground Italian or pork sausage
- 1/4 cup chopped red onion
- 8 large eggs
- 1/3 cup shredded cheddar Swiss, or mozzarella cheese
- 1/4 cup heavy cream or half and half
- 1 teaspoon dried thyme
- 2 cups fresh baby spinach
- 2 garlic cloves minced
- fresh thyme or parsley optional garnish
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Spread the diced sweet potatoes out on the baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss well, then roast for about 25 minutes, shaking the pan halfway through to give them a turn.1 medium-large sweet potato, 2 teaspoons olive oil, kosher salt and black pepper
- While the sweet potatoes roast, set a 10-inch cast-iron or other oven-safe skillet over medium-high heat. When hot, add the sausage and onion. Cook for 5-6 minutes, breaking up the sausage as it cooks.8 ounces ground Italian or pork sausage, 1/4 cup chopped red onion
- While browning the sausage, crack eggs into a large bowl and whisk well. Add the cheese, cream or half and half, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk again to combine, then set aside.8 large eggs, 1/3 cup shredded cheddar, 1/4 cup heavy cream or half and half, 1 teaspoon dried thyme
- When the sausage is fully cooked, stir baby spinach and garlic into the skillet. Cook for about 1 minute, until the garlic is fragrant and the spinach is wilted. Remove from the heat and set aside.2 cups fresh baby spinach, 2 garlic cloves
- When the sweet potatoes are finished roasting, stir them into the skillet along with the sausage. Reduce the oven temperature to 350°F.
- Pour the egg mixture over the sausage and veggies. Gently swirl the pan to distribute evenly.
- Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and pull away very slightly from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
- After removing the frittata from the oven, garnish with fresh thyme, parsley, or extra black pepper as desired. Slice into pieces, serve, and enjoy!fresh thyme or parsley
Notes
- Cream: You can substitute the cream with half and half, whole milk, Greek yogurt, or sour cream, but don’t skip this entirely – some type of dairy is key to help the eggs set up with a fluffy and rich texture.
- Yield: This makes 4 pretty large servings, or 6 smaller ones, obviously just depending on how you slice it, what else you’re serving with it, etc. The nutrition estimate is based on dividing this frittata made in a 10″ skillet into 6 equal parts.
