Sweet Potato Frittata 
One of my favorite winter vegetables (one that you can find at your local farmers market now) is sweet potatoes. Despite being a “starchy” food, yams and sweet potatoes are high in fiber (about 4 grams per medium sweet potato) and are full of nutrients, including: Potassium Copper Manganese Vitamin B1, B6, C Beta Carotene (mostly in the orange sweet potatoes) On top of being a nutritional powerhouse, eating sweet potatoes makes you feel fuller faster which is great if you’re trying to loose weight.  Yes it’s a carb, but don’t get all crazy – it won’t make you fat.  In fact, it’s a slow release carbohydrate with a low glycemic index providing little impact on insulin, even for those who are pre-diabetic or diabetic.One of my favorite Sunday breakfast recipes that includes sweet potatoes is a delicious and nutritious frittata. Try the recipe and let me know how it goes. 
Instructions
  1. Heat oven to 400 degrees Fahrenheit. 
  2. Whisk the eggs in a bowl and set aside.
  3. In another bowl, coat the sweet potatoes with 2 TBS of EVOO.
  4. Layer the sweet potatoes evenly in a 9 inch round pan or other oven safe pan.
  5. Place in the oven for 12-15 minutes until sweet potatoes are cooked.
  6. Meanwhile, in a frying pan, heat your remaining TBS EVOO and then place onions in pan. Cook for 3-4 minutes. Add Swiss chard (or other green) as well as some sea salt and pepper and cook until wilted. Have a taste to make sure that there’s enough salt.
  7. Add the cooked onions and chard to the bowl of whisked eggs, combine ingredients.
  8. Remove pan with sweet potatoes from the oven. Pour egg and veggie mixture into this pan on top of the potatoes. 
  9. Crumble the feta on top and put back in the oven and bake for 10 minutes.  
  10. Once golden brown on top, remove from oven and slice into four pieces.