Sweet Sweet Potato Frittata

This recipe is adapted from Food Swings by Jessica Seinfeld. The cookbook is divided into two parts--Virtue and Vice. The Virtue side of the cookbook is full of gluten-free, dairy-free, vegan, and almost vegan recipes. The Vice side of the cookbook has many comfort food recipes. So, there is virtually something for everyone in this cookbook.

Sweet Sweet Potato Frittata is actually on the Vice side of the cookbook. However, I made a few substitutions so it could pass for the Virtue side of the cookbook.

Sweet Sweet Potato Frittata--Serves 2 to 4

Active Time: 5 minutes
Total Time: 1 hour

Ingredients:

1/2 sweet potato
4 large eggs
1 tablespoon heavy cream (I used Original Silk Soy Creamer.)
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 tablespoon unsalted butter
Ground cinnamon and sugar, for sprinkling (I used 1 package of Truvia instead of sugar.)
Maple syrup, for drizzling (You can leave this off of the recipe. I actually put 1 teaspoon on my frittata.)

Instructions:

Preheat the oven (with the oven rack in the middle) to 400°F. Prick the potato with a fork a few times, and put it on a rimmed sheet pan. Bake for 35 to 40 minutes, until tender, but not mushy. Be sure a paring knife slides through the potato easily. Let it cool.
Lower the oven temperature to 350°F.
In a blender, combine the eggs, cream, vanilla, and salt. Blend for 1 minute.
Remove the skin from the sweet potato. Slice the potato into 1/2-inch thick rounds (about 8).
Place a small skillet on the stove and turn the heat on to medium. (Note: I used an 8-inch skillet. It needs to be oven proof.) Add the butter. Once the butter melts, swirl the skillet to coat the bottom and up the sides. (Note: The sides are important for this recipe.) Add the egg mixture and let it cook, undisturbed, for 1-1/2 minutes.
Remove the skillet from the heat. Lay the sweet potato rounds in the eggs in a single layer. Transfer to the oven and bake for 12 to 15 minutes, until the eggs are set.
Run a knife or small spatula around the edge of the frittata to loosen it from the skillet. You can invert it onto a plate or serve it straight out of the skillet. Sprinkle with cinnamon and sugar and drizzle with maple syrup. Slice and serve.