Bacon and Cabbage Frittata paint

Want to impress the veggie in your life? These gorgeous sweet potato stacks are simple to prepare, but it will look like you’ve spent hours in the kitchen! 

Sweet potatoes are rich in antioxidants that prevent cell damage and help reduce chronic disease. They are also a great source of fibre, vitamin C, E, K, manganese and several other vitamins and minerals, and are really soothing on the digestive system, specially if you are feeling a little under the weather. 

These sweet potato beauties work equally well for breakfast or dinner and also look amazing as part of a buffet spread. The potatoes can be made 1-2 days ahead of time and gently reheated in the oven, then stacked. Serve with a nice rustic green salad and enjoy 🙂 

Serves 2-4  

Sweet Potato Stack

  • 1-2 large sweet potato (600 grams each), scrubbed
  • 1-2 tablespoons melted butter or olive oil 
  • Himalayan salt and freshly ground pepper to season
  • 100-200 grams soft goats cheese, lightly crumbled (I used ‘Fivemiletown’)
  • 2 tablespoons tomato & red onion salsa per stack
  • 20-50 grams watercress to garnish, or use dark green leaves (1 small bag)
  • 1 tablespoon chunky pea & parsley pesto
  • Extra virgin olive oil to drizzle


  • 1 large tomato, quartered, seeds removed then cut into thin strips, then small dice
  • 1 small red onion, finely diced
  • ¼ teaspoon garlic, crushed
  • ½ red chilli, finely diced
  • ¼ teaspoon toasted cumin seed, finely ground
  • 3 tablespoons coriander, chopped roughly
  • 1 tablespoon fresh mint, finely chopped
  • 150 ml extra virgin olive oil
  • 1-2 teaspoons fresh lemon juice
  • Himalayan salt and freshly ground pepper
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Diabetic Friendly

  • Low GI

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  1. Pre-heat oven to 200C. Slice sweet potatoes into ½ -1 cm round discs. Coat lightly with a little melted butter or oil, place in a single layer on 1-2 baking trays lined with parchment and lightly season.  Bake in the oven for 20 minutes or so, until potato is soft and lightly crispy on the outside. Turn over after 15 minutes so both sides get slightly caramelized.  
  2. Combine salsa ingredients in a bowl, gently mix, season to taste and set aside until required. 
  3. To assemble the sweet potato stack, place sweet potato disc in centre of plate, spoon over a little salsa, then sprinkle over a layer of goats cheese and arrange some leaves on top. Repeat this process 3-4 times, finely topping the disc with 1 tablespoon of chunky pea and parsley pesto. Drizzle with a little oil to finish. Serve immediately if eating hot.

Maggie's Tips

  • Can be served hot or at room temperature. 
  • Works well as breakfast/brunch/lunch/supper, or as part of a buffet.
  • Choose firm and unblemished sweet potatoes, without soft or mouldy ends. 
  • Buy organic where possible, as they tend to pick up a musty flavour from soil treated with pesticides. 
  • Keep in a cool dry place up to a month (not in the fridge as they can develop a hard core and off flavour). 
  • Great baked or roasted, lovely in soups or casseroles, work well in breads, quiches, pies etc.

Alternative Toppings:

  • Beetroot hummus, goats cheese, roasted vine tomatoes, chunky pea and parsley pesto</li>
  • Grilled bacon, poached egg, roasn>ted vine tomatoes, chunky pea andn> parsley pesto</li>
  • Grilled Halloumin>, tomato red onion salsa, poached egg, chilli flakes</li>
  • Wilted kale, caramelized >onionn>s, grilled bacon, poached egg + hollandaise sauce