Last year, for the oscars, my friends and I whipped up a batch of Miso-Maple Sweet Potato Tacos. They were so delicious that I knew I'd be making them again at some point. Earlier this week, we received a large bag of sweet potatoes from a friend. This obviously meant that all meals, until the bad was empty, would revolve around sweet potatoes - and naturally, I immediately thought of the tacos. I followed Jeanine's recipe to a T, so I'm not going to bother posting it, but I would HIGHLY recommend making them.

We had leftover miso-maple sweet potatoes, and I have been wanting to try a sweet potato frittata for a while now. Sunday morning seemed like the perfect opportunity.

SWEET POTATO HASH FRITTATA // makes enough for four as a main

Adapted from Cookie + Kate

Preheat oven to 425


8 eggs
1/2 cup soy milk (any milk will do)
salt and pepper
dash of Siracha

2 sweet potatoes, peeled and chopped into small cubes (or leftovers like I had)
2 green onions, sliced length wise and thinly sliced
a handful of baby spinach
2 large spoon fulls of goat cheese

What to do:

In a small bowl, whisk together the eggs, milk, s+p and hot sauce. Set aside.

In a cast iron pan, heat 1 tbsp of olive oil on medium heat, and fry up the sweet potato cubes; stirring occasionally, cook for about 12 minutes.

Add the onions and baby spinach and cook a few more minutes until the spinach begins to wilt.

Remove the pan from the heat, pour the egg mixture on top, and sprinkle with goat cheese.

Transfer to the pre-heated oven, and bake for 12 minutes. Finish it up with 5 minutes on broil to crisp up the top.