I received an incentive coupon and a few nice kitchen goodies from FoodBuzz, my blog advertising sponsor, and Alexia Foods this month. I've been enamored with Alexia Foods frozen sweet potato items, mostly with their sweet potato fries, puffs, waffle fries and shoe-string potatoes. I love sweet potatoes. They work well as sweet, savory and spicy foods for lunch, dinner and dessert. They grill well, cook quickly, mash easily and best of all, sweet potatoes are good for you. They are low fat, high fiber and high in beta carotene, vitamin's A, B6 and C, among many other vital mineral and vitamins you need every day. They are almost a perfect food. If you don't slather them with butter, salt and brown sugar or maple syrup, a sweet potato is a great side dish to eat for anyone watching their weight, especially if you eat the skin too (as an added source of fiber!)
I have lots of recipes on the blog using sweet potatoes, from my lightened, healthy and real food Sweet Potato Pie, along with grilled sweet potatoes served with roasted peppers, hummus and other grilled veggies in a sandwich. Sweet potatoes are also one of the 5 ingredients in the Garden Vegetable Cakes that I learned to make at Jill's Vorspeise in the Reading Terminal. Along with my all-time favorite vegetable ingredient, Sweet Potatoes are the star in my starch and vegetable culinary repertoire.
Coming up with a different use for the Alexia Sweet Potato Puffs was tough, inasmuch as there are so many things you can do with these cute tasty morsels. I thought about making them as part of a Mexican "nacho" style dish, with black beans, peppers, salsa and cooked ground turkey. I wanted to have them along with hot dogs for a riff on tots and franks. They would work well as the topping for another version of my Southwest Sheppard's Pie. Instead of making mashed sweet potatoes, you could top the Sheppard's pie with crunch sweet potato puffs. Yummy!
I decided to use them for breakfast/brunch, as the base for a frittata, or as a sweet potato crusted "quiche". This was a quick easy mix up, and you could easily throw this together with whatever veggies you have already cooked or waiting in the crisper. I used sauted onions, peppers and spinach, along with the cooked sweet potato puffs, and a couple of beaten eggs. Here's the quick run-down:
16 Alexia Sweet Potato Puffs - heated in the oven until crisp
1 Tablespoon Olive or Vegetable Oil
1/2 EACH Red and Green Bell Pepper - small dice or julienne (about 1 cup total)
1 Small Onion - small dice or julienne (about 1 cup total)
1 Cup Chopped Frozen Spinach - thawed and drained of excess liquid
4 Eggs - or 2 whole eggs and 2 Egg Whites - beaten
Salt and Freshly Ground Black Pepper - to taste
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Chili Powder
2. While the sweet potato puffs are cooking, heat 1 tablespoon of oil in a non-stick skillet over medium heat until the oil begins to shimmer. Add in the sliced/diced onions and peppers and saute for the vegetables get soft, the onions turn translucent and they begin to take on a hint of colour, about 6 to 8 minutes. If using the chopped frozen spinach, thaw it and drain the excess liquid, then add the spinach to the pan and saute with the peppers and onions for 2 minutes more. Remove pan from heat, place the sauted vegetables into a bowl and set aside.
3. When the sweet potato puffs are cooked, smash them down slightly with the back of a spatula. Then place the flattened puffs into the non-stick skillet (the same one you used to saute the veggies); top the sweet potatoes with the sauted onions, peppers and spinach.Season lightly with a pinch of salt and a grind or two of freshly ground black pepper.
4. Beat the eggs and season with a pinch of salt, a few grinds of pepper and the smoked paprika, cumin and chili powder. Whisk well to incorporate then pour the egg mixture into the pan with the sweet potatoes and vegetables.
5. Place the pan into the oven and bake, at 375 degrees, for 20 minutes or until the eggs puff up, set and are no longer loose and runny in the center.
6. Remove the frittata from the pan by sliding a rubber or plastic spatula around and under the eggs to loosen it. Plate, cut and serve hot, warm or cold! Makes 2 to 4 servings, depending on how hungry you are!