This is one of my favorites to serve at parties.
Mini Sweet Potato Frittatas
Prep time
Cook time
Total time
Author: Anne Papina
Recipe type: Appetizer
Cuisine: Italian
Serves: 20
Ingredients
- 2 lb beauregard yams
- 1 tbsp oil
- 1 oz butter
- 4 leeks, white part only, finely sliced
- 2 cloves garlic, crushed
- 8 oz feta cheese, crumbled
- 8 eggs
- ½ cup cream
- dash Nutmeg
Instructions
- Preheat the oven to 350F. Grease or brush non-stick mini-muffin tin with oil or melted butter.
- Cut the sweet potato into small cubes and boil, steam or microwave until tender. Drain well and set aside.
- Heat the oil and butter in a frying pan and cook the leek for 10 minutes, stirring occasionally, or until very soft and lightly golden. Add the garlic and cook for a further 1 minute. Cool, then stir in the feta, dash of nutmeg and sweet potato. Divide among the muffin holes (3/4 full).
- Whisk eggs and cream together and season with salt, cracked black pepper, and a dash of nutmeg. Pour the egg mixture into each hole until three-quarters filled, then press the vegetables down gently.
- Bake for about 20 minutes, or until golden and set. Leave in the tins for 5 minutes to cool, then ease out with a knife. Serve either hot or at room temperature.
- Makes approx. 3-4 dozen.
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