[Liz]

A great recipe for that purpose.

[Califreak]

I put just about anything in frittatas. Spinach, kale(not anymore I hate it now), sweet potatoes, regular potatoes, onion, garlic, leftover meat, cheese, broccoli, etc.

Sometimes I fix them because they’re tasty, sometimes to use up dribs and drabs of leftover items.

They’re good for brekkie, lunch or dinner.

I could live on breakfast foods and soups.

[Liz]

Easy way to use up those just-dug sweet potatoes.
Recipe courtesy of Chef Brian Stapleton of Carolina Crossroads Restaurant, Chapel Hill, NC

Sweet Potato Gnocchi / Mascarpone Cheese Sauce

METHOD Rice 4 warm baked sweet potatoes, one boiled russet potato. Stir in 2 c flour, beaten egg, pinch cinn/nutmeg, s/p;
mix well. Pipe batches w/ ½" tip into boiling water, snip w/ kitchen shears at ½" intervals. Done when they float to surface.
Drain; keep warm. Repeat w/ rest.

SAUCE heat 4 minced shallots, gar/cl both, tb sugar, cup h/cream, 1/2 cup herb, veg or chix stock.
Add 4 oz mascarpone, bunch fine-chp sage. S/P to taste.

ASSEMBLY Combine with Sauce in server. SERVE garnished with sage leaves.