I took advice from a number of reviewers: sliced the potatoes instead of shredded them, added a couple of eggs and seasonings (season salt & garlic powder) and I thought this turned out just dandy. I can't say for sure how long I fried the potatoes, but I think 15 minutes on medium-high is about right. I mixed the cheese in with the beaten eggs and baked at 400 for about 13 minutes. The eggs were set and not too brown. Topped with some chives and this, my first frittata was quite yummy.

Reviewed On: Dec. 9, 2007

Sooooo good. I also made it with the curried chick peas, and it was a little tricky trying to juggle everything, but I wouldn't say it was too complicated otherwise. I agree that trying to fry the ricotta was not a success. I may consider draining some cottage cheese and browning that next time. Other than that, I only used one bunch of fresh spinach (I think it was about a pound or two, tops) and I might kick up some of the spices a notch. Definitely worth making again. Yummy.

Reviewed On: Apr. 26, 2005

My husband happened upon this recipe when he decided he wanted to bring sweet potatoes to Thanksgiving a few years back. Everyone loved it and we've been bringing it every since (or else!). My mother-in-law said she even liked it more than her own sweet potatoes! An instant classic (hence the name, I presume). Yummy!

Reviewed On: Dec. 27, 2004