My CSA box blessed me with some sweet, small garnet yams and I just knew I needed to do something special with them. My absolute favorite thing to do with sweet potatoes is to just cut them into cubes and roast them until soft and caramelized and then maybe add a bit of goat cheese. I roast them in this dish, too. But I take it a couple of flavors further and the result is sweet and savory and cheesy and crunchy.
This is one of those recipes that is not meant to ever be repeated exactly. Last weekend I made a variation of Diane Morgan’s Spicy Corn Chowder from her book Salmon (which I found at a used bookstore and highly recommend you find a copy of if you love salmon) and had a few little tidbits of leftover ingredients. I find that whenever I end up little bits of this and that, a frittata is just begging to be made.