Sweet Potato Fritters with Poached Eggs and Avocado
3.5
(14)
A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!
Ingredients
Serves 2
Step 1
Break one egg into a mixing bowl and whisk. Add the sweet potato, one teaspoon of the coconut oil and a good pinch of salt and pepper and mix until completely combined.
Step 2
Using your hands, take a handful of the sweet potato mixture and form six palm-sized balls. Place in a hot frying pan with the remaining coconut oil, flattening gently as they cook to make a patty. Cook until golden then transfer to two plates.
Step 3
Meanwhile, bring a large, wide pan of water with the cider vinegar to the boil. Turn the heat right down so it is very gently simmering and break the remaining eggs into the water to poach.
Step 4
Leave to cook for about 3 minutes before removing with a slotted spoon to drain. Place on top of the sweet potato fritters.
Step 5
Finally, cut the avocado into small chunks and assemble over the eggs and fritters.
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Reviews (14)
Back to TopAfter reading the reviews I decided to make several changes to the recipe; 1) I used 1 sweet potato that weighed approx 8 oz and provided me with 1 and 1/2 cups grated, 2) Instead of the spices listed, I added 1 scallion (white part only) finely chopped, 1/2 t cumin, 1/4 t chili powder, 1/2 t kosher salt and 1/8 t black pepper, 3) I used a 1/4 measuring cup to create a total of 4 patties (they were firmly packed) and 4) instead of frying the patties, I placed them on a foil lined baking sheet coated with vegetable spray, patted them down to a 3 inch diameter and baked at 400 degrees for 20 minutes. The patties stayed together beautifully!
aleiram23
Raleigh, NC
12/25/2020
This was an abject failure. The sweet potato mixture did not bind and glued itself to the bottom of my frying pan like an unholy orange craft project not matter what I did. This turned out totally inedible, so I’m having pot noodles for lunch while I scour my poor frying pan. The hunt for the perfect fritter continues.
sopht0912
Perth Western Australia
7/8/2020
Overall this was a fine breakfast that didn't wow me. I found the fritters to be quite bland. I'd maybe make it again if I added garlic powder or another flavor to the sweet potato mixture. This recipe is also SOOOO poorly written. 2 small sweet potatoes is so vague—why not give us an actual measurement?? I'm thankful I read the comments first and noticed CarolineTN from Nashville said to use 1 ½ cups of grated sweet potato. That was the perfect amount. The fritters also browned too quickly because there was no specification on how hot your skillet should be. So mine were cripsy on the outside and a bit underdone inside. Someone please rewrite this recipe and I'll make it again.
ebas8
Portland, OR
4/21/2020
I love this recipe and will definitely make it again! I used more egg though because the mixture looked like it needed more binding. They held together when fried. Bits fell away, but they didn't completely fall apart. I used olive oil instead of coconut oil and added some spice in addition to the salt and pepper. I topped the fritters with avocado and a sliced-up boiled egg, as I already had a boiled egg in the fridge. The fritter on its own tastes great too!
Anonymous
11/9/2018
Thanks to CarolineTN from Nashville for her suggestions. I bought 2 sweet potatoes and I really only needed one after I weighed them. I also liked the kick of cayenne and cumin. I didn’t use coconut oil (I feel it adds a flavor I don’t like) but I think almost any fat would do. I used some leftover ghee that was in the fridge.
mplsmorgan
Minneapolis, MN
5/14/2017
This recipe is idiotic as written, but with some additional instructions , it's pretty great. For the fritters, use 1/2 medium-sized sweet potato, approx. 120 gms, or 1 and 1/2 cups grated. Add generous pinch of salt, pepper, and a little cayenne and cumin, mix in coconut oil and egg. Drop rounded palm-size fritters into hot skillet (I used approx 2 t. coconut oil), and flatten them a little after they're already in the pan. This amount made exactly 6 smallish fritters. Cook med-low 6-8 minutes per side, until well browned. Proceed with rest of recipe as written.
carolinetn
Nashville, TN
5/6/2017
Given the comments about not being able to form the fritter, I'm inclined to divide the mixture in the bowl itself using a large spoon, and then scoop the divided masses onto a hot waffle iron.
cccheryl
5/6/2017
This did not work at all for me. The patties fell apart when I tried to flip them, so I decided to make it a hash instead. Took forever to cook, never really browned, and ended up kind of bitter. It was a waste of a perfectly good avocado and a lovely poached egg.
Anonymous
NYC
4/18/2017
At no point could I make the potato form a fritter. It fell apart immediately even before putting it in the pan. I ended up cooking it as a hash and it took a long time to cook. It didn't have a lot of flavor but it was filling. I would not make this again.
eclare
4/7/2017
This was quite good but a few suggestions. For two of us (1egg each) used about half of a normal sized sweet potato and added about 2 tablespoons of grated sweet onion. ( if you only had normal onion I would sauté it a bit to cut down on overpowering the onion flavour) and a litttle shake of cayenne pepper. Also I squeezed out a bit of the liquid when forming the patties. Was ice change for a breakfasr. Would make again on occasion for sure.
pgprincess
BC
4/1/2017
I will not even attempt this recipe. "2 small sweet potatoes" is how much? 1 lb? 500 gems? How small should they be? There should be a more specific quantity given for the main ingredient. Recipes written like this require trial and error to get right and for that reason not worthy of my consideration. This is rated 1 fork because it's as close as I can get to 0 forks.
playful555
Bangkok.
4/1/2017
Delicious (and healthy)! My only issue with this recipe is that the fritters fall apart in the pan, but it still tastes amazing so it hasn't stopped me from making this recipe multiple times.
lizziegelder
Nashville, TN
3/31/2017
Excellent! Quick and great tasting meal. Coconut oil gives this dish a wonderful flavor.
Bill48
Coldspring, TX
3/25/2017
Very delicious and tastes almost like a pancake! You can also use vegetable oil instead of coconut oil.
Anonymous
Montclair,CA
2/16/2017
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