Sweet Potato Frittata
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If you’re looking for a hearty, plant-based dish that brings comfort, flavor, and nutrition all in one pan, this Sweet Potato Frittata is your answer. Perfect for breakfast, brunch, or even a light dinner, this recipe redefines the traditional egg-based frittata with a protein-packed chickpea flour batter, cozy sweet potatoes, aromatic sage, and caramelized red onions. Not only is it visually stunning, but it’s also entirely egg-free, dairy-free, and gluten-free. Whether you’re vegan, transitioning to a plant-based lifestyle, or just looking to diversify your meal rotation, this vegan frittata will become a household favorite.
Why You Will Love This Sweet Potato Frittata Recipe
- Comforting and Flavorful: The sweet, earthy taste of roasted sweet potatoes paired with the savory notes of sage and garlic creates a mouthwatering, cozy dish.
- Protein-Packed: Chickpea flour is a great source of plant-based protein and makes for an ideal egg substitute.
- Naturally Gluten-Free and Dairy-Free: No need for complicated swaps—this recipe is naturally allergy-friendly.
- Versatile: Great hot or cold, for breakfast or dinner, served solo or with a fresh salad.
- Easy to Prepare: No fancy techniques or equipment needed—just a mixing bowl, skillet, and oven.
Ingredient Notes
Here’s what you’ll need for this Sweet Potato Frittata:
- Chickpea Flour (also known as Gram or Besan Flour): This is the base of your frittata. It gives a slightly nutty flavor and creates a firm, custard-like texture once baked.
- Sweet Potato: Roasted or sautéed beforehand, sweet potatoes add sweetness, nutrients, and vibrant color.
- Fresh Sage: Earthy and aromatic, sage gives this dish a rustic, savory depth.
- Red Onion: Adds natural sweetness and beautiful color. Caramelizing it enhances its flavor.
- Garlic: Always essential for flavor. Sauté lightly before adding to the mix.
- Nutritional Yeast: Gives a cheesy, umami flavor while keeping things dairy-free.
- Plant Milk or Water: Used to thin out the chickpea flour to a batter consistency.
- Olive Oil: For sautéing the veggies and greasing the pan.
- Salt and Pepper: Essential seasoning.
- Baking Powder (optional): Adds a bit of lift to the texture.
Sweet Potato Frittata Recipe Tips and Tricks
- Pre-cook Your Veggies: Especially the sweet potatoes, which take longer to soften than other vegetables.
- Use a Non-Stick or Cast-Iron Skillet: This helps the frittata cook evenly and prevents sticking.
- Let It Rest After Baking: Allowing the frittata to cool slightly helps it set and makes slicing easier.
- Add a Touch of Lemon Juice: A small squeeze can brighten the flavor.
- Use a Blender for the Batter: This ensures your chickpea mixture is lump-free.
- Keep the Height Consistent: Aim for the frittata to be 2.5–3.5 cm tall in the pan for perfect texture and cooking.
Vegan Serving Suggestions
- With a Fresh Arugula Salad: Peppery greens contrast beautifully with the sweetness of the potatoes.
- Alongside Avocado Toast: A brunch classic.
- With Roasted Tomatoes or a Tomato Relish: Adds acidity and depth.
- Topped with Vegan Pesto or Tahini Sauce: For a creamy, rich finish.
- Wrapped in a Tortilla or Pita: For an on-the-go meal.
- As Part of a Vegan Brunch Board: Include roasted veggies, olives, and hummus.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Freezer: This frittata freezes well. Slice it and wrap portions individually. Freeze up to 2 months.
- Reheating Tip: Reheat in a covered skillet over low heat or bake at 180°C (350°F) until warmed through to retain texture.
Frequently Asked Questions about Sweet Potato Frittata
Can I use other flours besides chickpea flour?
Not for this recipe. Chickpea flour is essential for structure and flavor.
Is this suitable for meal prep?
Absolutely! Make it on a Sunday and enjoy slices throughout the week.
Can I add other veggies?
Yes! Try spinach, kale, mushrooms, or zucchini—just make sure they’re pre-cooked.
What can I use instead of sage?
Thyme, rosemary, or fresh oregano work well as substitutes.
Do I need nutritional yeast?
It adds a cheesy flavor, but you can skip it if needed.
Essential Equipment
- Mixing Bowl: To combine the chickpea batter.
- Cast-Iron Skillet or Oven-Safe Pan: For baking.
- Whisk or Blender: To mix the batter thoroughly.
- Spatula: For sautéing and serving.
- Oven: This recipe is baked to perfection.
This Sweet Potato Frittata is more than just a plant-based version of a classic—it’s a wholesome, satisfying, and nourishing dish that brings together beautiful textures and bold flavors. With just a few whole food ingredients and simple steps, you’ll have a delicious meal ready for any occasion. Whether you’re planning a weekend brunch or a quick weekday lunch, this frittata will not disappoint.
Don’t forget to save this recipe and share it with fellow plant-based foodies!
Have you tried this Sweet Potato Frittata? Let me know in the comments below what you thought! Did you make any fun additions like mushrooms, spinach, or hot sauce? I’d love to hear your creative twists. And if you snap a pic, tag me on Instagram so I can feature your version in my stories!
https://drive.google.com/file/d/1R4vV3Vp2ARcnMFRfMIQxBlXQmI8kOZlo/view?usp=sharing
Sweet Potato Frittata (Gluten-Free)
This Sweet Potato Frittata is a hearty, egg-free dish made with chickpea flour, caramelized onions, and fresh sage. It’s perfect for a cozy vegan brunch or meal prep!
Ingredients
- For the base:
- 1 medium sweet potato, peeled and thinly sliced or cubed
- 1 tbsp olive oil
- 1 small red onion, sliced
- 2 garlic cloves, minced
- 6–8 fresh sage leaves, chopped (or 1 tsp dried)
- Salt & pepper to taste
- For the vegan frittata batter:
- 1 cup chickpea flour (also called besan or gram flour)
- 1 cup water
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric (optional, for color)
- 1/2 tsp baking powder
- 1/4 tsp black salt (kala namak) for eggy flavor (optional)
- Salt & pepper to taste
Instructions
- Preheat oven to 180°C (350°F). Lightly grease or line a 9-inch oven-safe skillet or baking dish.
- Cook the vegetables:
Heat olive oil in a skillet over medium heat. Add sweet potato cubes and cook for 8–10 minutes, stirring occasionally, until they begin to soften. Add onion, garlic, and sage. Sauté until fragrant and onions are soft (another 5–6 minutes). Season with salt and pepper. - Make the chickpea batter:
In a bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, baking powder, black salt (if using), and regular salt and pepper until smooth. - Assemble the frittata:
If using an oven-safe skillet, pour the batter directly over the sautéed veggies and stir gently to combine. If not, transfer the veggie mixture to a greased baking dish, then pour the batter over and mix lightly. - Bake:
Bake for 25–30 minutes, or until the top is golden, firm, and a toothpick comes out clean from the center. - Cool & Serve:
Let cool slightly before slicing. Garnish with extra sage or fresh arugula. Delicious warm or cold!
Notes
If you loved this Sweet Potato Frittata you’ll also enjoy:
- Vegan Red Lentil Sweet Potato Patties
- Stuffed Sweet Potatoes with Lentils
- One Pan Sweet Potato Curry
- Roasted Butternut Squash and Sweet Potato Soup
- Vegan Sweet Potato Casserole
Stay cozy and keep cooking,
Rumyana