Sweet Potato & Bacon Frittata

I was inspired by this recipe from Cooking Light; but after last night's snowfall (on top of the previous week's accumulation) it wasn't worth going on a grocery run, especially when I had reasonable substitutes and things that needed to be used up right here in my frig! Here's my version, finished in jumbo muffin cups for easy single servings that I can keep and re-heat individually...though a larger skilled -- or casserole -- would be fine too.

Ingredients
1 large sweet potato, peeled and diced (about 2 C)
5 slices bacon, chopped
1-2 T vegetable oil or butter
1 large shallot, thinly sliced (about 3/4 C)
6 eggs
1 oz Gruyere, grated
½ C sour cream
½ C milk
½ C heavy cream
1 T fresh sage, chopped*
     (okay, I didn't have fresh sage...substitute 1 tsp dried sage)
½ tsp kosher salt
¼ tsp cayenne
¼ C crumbled chevre
2 T chpoped fresh chives (I didn't have any, but I'll include it here as it would be welcome!)

Directions
Preheat oven to 350°F.

Cook bacon in skillet to desired doneness (I like mine fairly well done); remove bacon to paper-towel-lined plate, reserving drippings in skillet.

Add sweet potatoes and sliced shallots; cover and sauté over medium heat, tossing periodically, until potatoes are almost fork tender and shallots have caramelized (6-10 minutes, depending on size of dice).

Meanwhile, lightly coat 6 jumbo muffin cups with non-stick cooking spray (or ramekins, or 1 9-inch pie plate or similar size casserole dish...). Whisk together eggs, Gruyere, sour cream, milk, heavy cream, sage, salt and cayenne.

When potatoes and shallots are ready, divide equally between muffin cups; top each with bacon. Pour egg mixture over each muffin cup, dividing equally...2/3 - 3/4 full as they will puff as they cook. Top with crumbled chevre.

Bake 20-24 minutes, until centers are set and tops are golden brown. (A larger casserole will need 40-45 minutes.) Garnish with chopped chives.