Brunch Sweet Potato Cakes. In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Sweet Potato Cakes recipe is a fun twist off of Sweet Potato Latkes.

This post may contain affiliate links which I earn a small portion in sales if a purchase. Put finished cakes into prepared baking dish. Repeat with the other half of the potato mixture. You can cook Brunch Sweet Potato Cakes using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Brunch Sweet Potato Cakes

Prepare of For the potato cakes:.
It's 1 of large sweet potato (approx 300g).
It's 115 g of flour.
Prepare 2 of egg whites.
Prepare 2 tbsp of harissa paste.
Prepare of For assembly:.
It's 2 of eggs.
It's 120 g of coconut yoghurt.
You need 2 tbsp of harissa pasta.
You need of Fresh parsley, chopped.

Make an indentation in the top of each cake and crack an egg into the indentation. Place the sweet potatoes in a large saucepan. Get the recipe for Sweet Potato Cakes Microsoft may earn an Affiliate Commission if you purchase. The other day, I decided to take it one step further and created these savory sweet potato cakes for breakfast: But they're not just for breakfast actually.

Brunch Sweet Potato Cakes instructions

Peel and grate the sweet potato. Add the potato to a clean tea towel and squeeze out the excess moisture. Add the potato, flour, egg whites and to a bowl, season well and combine..
Shape into 4 potato cakes. Heat a little oil in a frying pan, over a medium heat, fry the potato cakes for 4-5 mins each side or until golden brown and crisp..
Poach the eggs in a saucepan of simmering water for 2-3 mins you want runny yolks. Remove with a slotted spoon and drain carefully on kitchen paper..
Spread some of the harissa in the middle of two serving plates and top with a spoonful of the coconut yogurt. Top with a potato cake, then add more yoghurt and then another potato cake, add another spoonful of the yoghurt then top with a poached egg. Drizzle around the plate with more harissa and scatter over the chopped parsley. Serve immediately!.

One of my best friends made them for dinner recently and served with pork tenderloin and homemade apple chutney. Use a fork to poke holes all around each one of your sweet potatoes. In a large skillet, saute onion in butter until tender. In a large bowl, lightly beat one egg. With add-ins like bacon (a lot of bacon), zucchini, sausage, apples, and eggs, these well-rounded recipes can take on breakfast or dinner.