Sweet Potato Fritters With Poached Eggs And Avocado Recipes

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SWEET POTATO FRITTERS WITH POACHED EGGS AND AVOCADO



Sweet Potato Fritters with Poached Eggs and Avocado image

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

Provided by Alice Liveing

Categories     HarperCollins     Sweet Potato/Yam     Egg     Breakfast     Avocado     Brunch     Dinner     Quick and Healthy     Healthy     Vegetarian     Wheat/Gluten-Free     Soy Free

Yield Serves 2

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • 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.
  • Leave to cook for about 3 minutes before removing with a slotted spoon to drain. Place on top of the sweet potato fritters.
  • Finally, cut the avocado into small chunks and assemble over the eggs and fritters.

SWEET POTATO FRITTERS



Sweet Potato Fritters image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 24 fritters

Number Of Ingredients 10

Canola oil
1 large sweet potato (about 1 cup)
4 tablespoons melted salted butter
1 egg
1/4 cup bread crumbs
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping)
1/2 cup fresh or thawed frozen corn
1 cup sour cream

Steps:

  • In a shallow pan, heat oil to 350 degrees F.
  • Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.

SWEET POTATO AVOCADO TOAST RECIPE BY TASTY



Sweet Potato Avocado Toast Recipe by Tasty image

Here's what you need: large sweet potato, large avocado, garlics, cherry tomato, bacon, feta cheese

Provided by Crystal Hatch

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 6

1 large sweet potato
1 large avocado
2 garlics, minced
¾ cup cherry tomato
bacon, crumbled, for garnish
feta cheese, crumbled, for garnish

Steps:

  • Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
  • Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
  • While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
  • Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
  • Serve immediately.
  • Enjoy!

SWEET POTATO HASH, EGGS & SMASHED AVO



Sweet potato hash, eggs & smashed avo image

This simple quick-fix supper is a great way to use your spiralizer. Sweet potato, avocado, a runny egg and a drizzle of spicy sriracha make a delectable dinner

Provided by Sophie Godwin - Cookery writer

Categories     Brunch, Dinner, Main course, Supper

Time 30m

Number Of Ingredients 7

1 large ripe avocado
1 lime , juiced
1 tbsp olive oil
1 red onion , ends trimmed and spiralized on a flat blade
2 medium sweet potatoes , ends trimmed and spiralized into thin noodles
2 large eggs
sriracha , for drizzling

Steps:

  • Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
  • Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
  • Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

Nutrition Facts : Calories 558 calories, Fat 32 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 21 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium

SWEET POTATO CAKES WITH POACHED EGGS



Sweet potato cakes with poached eggs image

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

Provided by Kyle Boyce from London Grind

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 10

4 eggs
50g harissa
200g Greek yogurt
handful micro herbs
500g sweet potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50g harissa
olive oil, for frying

Steps:

  • To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
  • Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
  • Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

HARISSA SWEET POTATO FRITTERS



Harissa Sweet Potato Fritters image

I had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 12

6 cups boiling water
3 cups shredded and peeled sweet potatoes, slightly packed (about 2 medium)
2 large eggs
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon seasoned salt
2 to 3 teaspoons harissa
1 small onion, grated
1/4 cup coconut oil
1/2 cup crumbled queso fresco
Optional: Sliced avocado, sliced tomato and minced fresh cilantro

Steps:

  • Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.

Nutrition Facts : Calories 217 calories, Fat 13g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 421mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

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