Skip to main content
Epicurious

Sweet Potato Fritters with Poached Eggs and Avocado

By Alice Liveing

3.5

(14)

How to Poach an Egg A pierced runny egg on top of shredded sweet potato pancakes with cubes of avocado.
Photo by Philip Haynes

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

Recipe information

  • Yield

    Serves 2

Ingredients

2 small sweet potatoes, peeled and grated
3 free-range eggs
2 tsp coconut oil
1 tsp cider vinegar
1/2 ripe avocado, pit removed
Sea salt and freshly ground black pepper

Preparation

  1. 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.

Image may contain: Human, Person, Food, and Eating
From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsFritterEggSweet PotatoPotatoRoot VegetableVegetableAvocadoMainBreakfastBrunchDairy FreeGluten FreeNut FreeVegetarian5 Ingredients or FewerFryHarper CollinsCookbooks

See Related Recipes and Cooking Tips

Read More
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crushed Lentils With Tahini & Soft-Boiled Eggs
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!