Sweet Potato Fritter Stack

Want something different for breakfast or brunch? These pancake and waffle alternatives give you sweet and savory, creamy and delicious flavors in one bite. Paleo, gluten-free, and whole-family friendly, they also store well for a snack or meal the next day.

I add apple with the sweet potatoes to bring in a little sweet acidity that pairs really well with the bacon and maple syrup. You can certainly omit the bacon for a vegetarian option, if you still eat eggs. The baby arugula adds a touch of bitter to balance the sweetness of the syrup and yogurt. I prefer to top it with an over-easy egg as the creamy runny eggs melds everything together so well. Guaranteed winner!

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Sweet Potato Fritter Stack

Gluten-free, paleo, sweet potato fritter breakfast dish with bacon, greek yogurt, ricotta, and a fried egg.

Course Breakfast, Brunch

Cuisine American

Keyword Corn-free, Gluten-free, Paleo, Soy-free, Sweet Potato

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Equipment

• Food processor

Ingredients

• 2 slices Bacon diced (optional)
• 1 Sweet potato peeled and shredded (i used a food processor with the shredder blade)
• ½ Gala apple shredded (also used food processor)
• 2 Eggs large, preferably certified humane
• 2 tbsp Almond flour
• ½ tsp Salt
• ⅛ tsp Ground black pepper
• 1 tbsp Coconut oil divided
• 1 cup Greek yogurt low-fat or non-fat
• ⅓ cup Ricotta cheese part-skim
• 2 tbsp Pure maple syrup
• 1 handful Baby arugula chopped

Instructions

• In a saute pan, render bacon over medium heat until almost crispy. Drain on paper towels on a plate.
• With a towel or paper towels, squeeze as much of the remaining liquid from the shredded sweet potato and apple as possible.
• Combine sweet potato, apple, bacon, 2 eggs, almond flour, salt, and pepper in a large bowl and mix well.
• Heat half of the coconut oil over medium-high heat in a nonstick skillet or griddle.
• Scoop about 1/4 cup of the potato mixture into the heated pan and depress/shape into a 3-4" round fritter, about 1/2" thick.
  
• Cook each fritter 3-4 minutes per side, working in batches. If desired color is not achieved, cook a little longer.
• In another bowl or a mini-food processor, combine Greek yogurt, ricotta, and maple syrup. Mix well.
• Place one fritter on a plate, spread the yogurt mixture, then place another fritter on top of it and add more yogurt. Top with baby arugula and a fried egg.