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Sweet Potato Fritter Stack
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Sweet Potato Fritter Stack | Paleo, Gluten-free, Sugar-free

Gluten-free, paleo, sweet potato fritter breakfast dish with bacon, greek yogurt, ricotta, and a fried egg.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Corn-free, Gluten-free, Paleo, Soy-free, Sweet Potato


  • 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
  • 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.
    Sweet potato fritters cooking
  • 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.