Want something different for breakfast or brunch? How about a sweet potato fritter? 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. Sweet potato fritters are better for you than traditional hashbrowns. Since we don’t use white potatoes in our diet, this substition works really well.
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!
Don’t want the “stack?” These sweet potato fritters are fine on their own with honey, maple syrup, sugar-free jelly or jam, or even greek yogurt.
Shredding the sweet potato not only allows it to cook more quickly, but allows you to add different complementary ingredients, such as shredded apple, and shape them together for cooking.
Sweet Potato Fritter Stack | Paleo, Gluten-free, Sugar-free
- Food processor
- 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
- 2 tbsp Pure maple syrup
- 1 handful Baby arugula chopped
- 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 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.