Yesterday evening I was out in the garden taking “clippings” from a “Marguerite” sweet potato vine for propagating next year’s plants.
While snipping the cuttings I tugged a little to hard and out popped a small tuber. I checked out my other garden containers with sweet potato vines and found a few more.
Ornamental sweet potato (Ipomoea batatas), grown primarily for its purple, chartreuse, or variegated foliage, is a true sweet potato. As such, the tubers it forms are edible, but the texture and flavor, is not as good as vegetable varieties. Also don’t use if you’ve sprayed with chemicals.
I washed the tubers and let them dry overnight.
Our typical Sunday bunch includes a Frittata with any leftovers from the fridge. This morning I used the potato tubers, chopped some of the leaves from the vines for greens and used a thick slice of meatloaf leftover from last night. Cast iron is a great pan to make a Frittata in (I heart all 4 of my).
Fresh sliced plum tomatoes were added just before pooping in the oven…I dread the thought of not having “fresh’ tomatoes soon. Hot house tomatoes are awful!
We both enjoyed our first Sweet Potato Vine Fritatta.
One never knows what they’ll find in their garden for a Sunday Frittata.
I’ll share my Frittata base with you…but remember the great thing about a Frittata is all the endless possibilities of what you might add.
Sweet Potato Vine Frittata
1 Tbsp. of butter (vegan of regular) or olive oil
8 large eggs
1/3 cup almond milk or regular milk
Salt and Pepper to taste
1 small red, green or white onion
Potatoes, depending on size I used two of the smaller ones, and diced small
10-12 Sweet Potato vine leaves (or other fresh greens)
Fresh chives or any herb to your liking
1 thick slice of leftover meatloaf, or 1 cup cut up Canadian bacon (no need to cook before adding) or regular bacon cooked crisp before adding
1 fresh plum tomato
Preheat oven to 400?.
I used a 10″ cast iron pan (what ever pan you use make sure it’s oven proof)
- Saute onion and potatoes in butter/oil on lower temperature till tender (I like my veggies to have crunch).
- About a minute or two before adding eggs add the sweet potato vines and cook till wilted.
- Whisk together eggs, milk, salt, and pepper. Pour into skillet on top of potatoes and meat. Cook still almost set, pulling back “cooked” areas into middle letting loose eggs flow to outside edges.
- Place diced plum tomatoes on top and sprinkle with fresh chives and salt and pepper. TIP: Don’t season eggs with salt before now because salt draws the moisture from the egg.
- Transfer to the oven and bake for 10-12 minutes until puffed up, doesn’t jiggle, and is slightly browning. Remove and let cool slightly before serving
Note: we are dairy free but adding cheese would be a great option.