SPICY SWEET POTATO
NIACIN AND SWEET POTATOES
In connection with our desire to get skin glowing, this delicious recipe is based around the wonderful health and skin benefits of Niacin (Vitamin B3) or Niacinamide as found in our skincare products. A vital skin health nutrient, it is also a key anti-ageing topical ingredient: Niacinamide increases skin hydration by 67%, fibroblast production by 20%, collagen secretion by 54% and most importantly evens out skin tone and reduces hyperpigmentation by reducing the transfer of the melanosomes to the surrounding keratinocytes by up to 68%.
Specially designed for us by the wonderful Thomasina Miers, this delicious SPICY SWEET POTATO AND FETA FRITTATA recipe is a welcomed escape from chilly Spring days.
Thomasina says: “Sweet potatoes are a rich source of niacin but more importantly are incredibly delicious. Serve this frittata with a green salad, full of mint, coriander and basil leaf to complement the chillied sweet potato. I love to eat this at room temperature, but it is hard to have the patience to wait for it to cool down!”
We say: perfect for a wintery supper (or a soggy wet May's) snuggled up in front of a roaring log fire with a good book, cashmeres and a good glass of claret.
Spicy Sweet Potato and Feta Frittata
600g sweet potatoes
3 red onions, peeled
2 cloves garlic
2 dried red chillies
10 free-range eggs
Salt and freshly ground black pepper
A small handful of mint leaves, roughly chopped
150g feta cheese
Pre-heat the oven to 200°C
You will need a large paella dish or a shallow circular ovenproof dish about 28cm in diameter.
1. Scrub the sweet potatoes and then cut them up into 2.5cm chunks, skin and all. Peel the red onions and cut them into one-eighths. Mash the garlic cloves in a pestle and mortar with a teaspoon of sea salt, the dried chillies and, when they are smashed into a puree, drizzle in 2 tablespoons of olive oil. Toss the sweet potatoes and onion wedges in the chilli oil and roast in the oven for 30-40 minutes until cooked through and turning golden. When the potato is cooked, turn the oven down to 180°C.
2. Meanwhile break the eggs into a large mixing bowl and whisk with salt, pepper and the milk. Stir in the mint, feta, onions and sweet potatoes when they are cooked together with another tablespoon of olive oil.
3. Heat the paella dish on the stove until very hot. Add 2 tablespoons of olive oil, allow to come up to heat and then pour in the egg mixture. Cook for 5 minutes on the stove before transferring to the oven. Cook for 15-20 minutes until the eggs look just set and the frittata is more or less firm to the touch.