Source: Recipes from the Root Cellar by Andrea Chesman
3 T extra virgin olive oil
2 large sweet potatoes, peeled and shredded
1 onion, shredded
2 garlic cloves, minced
1/4 cup milk
1 1/2 t dried sage
1/2 t salt
1/4 t freshly ground black pepper
4 oz fresh soft goat cheese, crumbled
Preheat the oven to 400 degrees. Heat the oil in a large cast iron skillet over medium high heat. Add the sweet potatoes, onion and garlic and saute’ until the vegetables are tender, 6-7 minutes. Taste to make sure that the sweet potatoes are fully cooked. If needed, saute for a few minutes longer.
Meanwhile, beat the eggs with the milk. Stir in the sage, salt, and pepper. Pour the eggs into a skillet over the cooked vegetables and cook for one minute. Then, using a spatula, raise the cooked egg off the bottom of the pan, allowing any still-liquid egg to run onto the bottom of the skillet.
When the eggs are set, sprinkle the top with the cheese and transfer to the oven. Bake for 10-15 minutes, until the top is browned.
Let stand for at least 5 minutes before serving. Cut into wedges and serve at room temperature or hot.