Recipe: Sweet Potato Frittata

Ava grabbed the small, purple step stool and placed it squarely in front of the kitchen counter. She’s gone through a growth spurt lately and yet my little girl still stands on her tippy toes to see into the mixing bowl.

On days like today, when I see her eyes peep over the top of the bowl and grow wide with delight, I hope she never grows up.

With quick jabs of her whisk, she pops the yolks and helps stir together the frittata mixture. In the background we hear the delicous sizzle of onion and sweet potatoes in oil.

The coast of São Tomé and Príncipe. Photo by Rui Almeida.


Eggs are a West African staple, often making their way into toasted baguette sandwiches from our Nigerien Global Table and omelets, as with our Gabonese Global Table. Today, we’re taking inspiration from São Tomé and Príncipe and building a Sweet Potato Frittata complete with sweet bits of browned onion. This could just as well be a shredded sweet potato omelette, but I chose to call upon the islands’ Portuguese influence with today’s Frittata.

And let it be heard: there’s nothing like the tender combination of sweet potatoes, soft onions, and eggs.  Thanks, São Tomé and Príncipe. I’m so glad to have across this dish in our stovetop travels.

Serves 2-4


2 cups peeled, diced sweet potatoes
1/2 an onion diced
6 eggs
1/4 cup milk
salt and pepper


A note before we begin: In one of today’s photos you’ll find 14 stickers. Why? Well… Ava loves stickers.

The first thing you’ll need to do (besides look for stickers), is to preheat the oven to 400F. Then mosey on over to the stovetop and fry up the onion in some vegetable oil, using enough to make sure nothing sticks. Be sure to use an oven safe nonstick skillet or, preferably, a well-seasoned cast iron pan. Cook until soft, then add the sweet potatoes and cook until just tender, stirring as you go.

Meanwhile, whisk together the eggs, milk, salt, and pepper. Pour straight into your pan over the sweet potato mixture. Wait until the eggs set on the sides then pop into the preheated oven.

Cook for 8-10 minutes, or until completely set. Slice and serve hot.



Enjoy, and feel the bright joy of São Tomé and Príncipe surround you.

Kids from São Tomé and Príncipe. Photo by jmaximo.



Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.


  1. very simple n nice…. gonna try it soon.

  2. How serendipitous, I happen to have some sweet potatoes that need using….

  3. OMG This smells so good. Who would have thought the pairing of red onion and sweet potato would smell so good? (I kinda cheated and put a head of roasted garlic bulbs in the eggs…I have a weakness for roasted garlic…)

    • Sasha Martin says:

      Oh, yay, you tried it! That was the quickest ever haha :) Hope you loved it as much as we did.

      • Definitely. I had to come back as I was sharing this one, as I made it again. ;D (much better without the roasted garlic weighing it down, so simple!)

  4. Ok, first of all, I really, really want to try this recipe. Secondly, OMG, GALLIFREY. Tell Mr Picky I love love LOVE his shirt.

    • Thanks, Beth. We’re a house full of Doctor Who nerds :)

      • I feel like there should be some secret handshake. My friends just started introducing me to the Doctor and it’s amazing. xD
        There’s a joke about Dec. 22nd… run outside and yell, “THE DOCTOR DID IT! HE SAVED US!”
        Anywho, have a good holiday season :)

        • Sasha Martin says:

          I’m in! Now where’s the commorative t-shirt haha

          • Right?? We could always make our own. CafePress or some such. haha. “I Survived 12/21/2012. Thank you Doctor. Sweetie.”

            • You’ll find this amusing: I haven’t seen Angels in Manhattan yet. I know generally what happens but, still. My one friend, every time he sees me, tells me to “Come along, Pond.”
              ALL. THE. FEELS.

  5. Sasha Martin says:

    Oh, “Come along, Pond” indeed! You need to pop some corn and get to watching :)

    • HAHAHA That made me laugh far too much. I DO. I’m planning on getting Netflix when I can… so much Who… so little time…. :D

  6. Oh, also,

    THE DOCTOR DID IT!!!!!! HE SAVED US!!!!!!!!!! (Maybe I should wait till tomorrow but I don’t WANT to.)

  7. Yup, this is tried and true. Tomorrow’s breakfast.


  1. […] 9: Sweet Potato Frittata […]

  2. […] idea for this frittata came as I was pondering how to use up some extra sweet potatoes. I found this recipe from Global Table Adventure and decided to pop in some sundried tomatoes to add a little extra […]

Speak Your Mind