Sweet potato, chilli jam, bacon and cheddar frittata

Name: Sweet potato, chilli jam, bacon and cheddar frittata recipe
Yield: 4
Ingredients: 1 (about 350g) sweet potato, cut into thin wedges; 1/2 tsp smoked paprika; 2 tbs extra virgin olive oil; 6 rashers streaky smoky bacon, rind removed, cut into 2cm pieces; 6 eggs; 1/2 cup (125ml) pure (thin) cream; 75g cheddar, coarsely grated; 2 tbs chilli jam

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by Phoebe Wood

Aug 01, 2020

"If you don't want to use cream, you can sub in milk or sour cream, or you can even just loosen the eggs with one-quarter cup of cold water if you don't have enough cream or milk." – Phoebe Wood

1 (about 350g) sweet potato, cut into thin wedges
1/2 tsp smoked paprika
2 tbs extra virgin olive oil
6 rashers streaky smoky bacon, rind removed, cut into 2cm pieces
6 eggs
1/2 cup (125ml) pure (thin) cream
75g cheddar, coarsely grated
2 tbs chilli jam

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper.
2.

Arrange sweet potato in a single layer on the prepared tray. Scatter with paprika, season with salt and pepper and drizzle with extra virgin olive oil, turning the sweet potato to completely coat. Bake for 30-35 minutes until lightly caramelised and tender. Remove from the oven and add the bacon to the tray. Bake for a further 10 minutes or until bacon is caramelised (but not crispy). Cool slightly.
3.

Reduce oven to 180°C. Whisk eggs and cream together in a bowl with half of the cheddar. Season. Arrange sweet potato and bacon in a 23cm frypan or ovenproof dish, and pour egg mixture over the top. Scatter with remaining cheddar, leaving some gaps for the sweet potato to peek through. Bake for 20-25 minutes until the edges are puffy and golden and the centre is just set.
4.

Loosen chilli jam with 1 tbs water and drizzle over the frittata, to serve.