Easiest Way to Make Brunch Sweet Potato Cakes in 19 Minutes for Beginners

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brunch sweet potato cakes. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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 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. Sweet potatoes lend moisture and sweetness to a healthy and light breakfast cookie.

Brunch Sweet Potato Cakes is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Brunch Sweet Potato Cakes is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Brunch Sweet Potato Cakes:

1. Get For the potato cakes:
2. Make ready 1 large sweet potato (approx 300g)
3. Make ready 115 g flour
4. Take 2 egg whites
5. Take 2 tbsp harissa paste
6. Prepare For assembly:
7. Make ready 2 eggs
8. Make ready 120 g coconut yoghurt
9. Make ready 2 tbsp harissa pasta
10. Make ready Fresh parsley, chopped

Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. I have to say this sweet potato pound cake was so delicious I almost slapped my daughter's mother lol. Seriously though my family and I absolutely loved.

Steps to make Brunch Sweet Potato Cakes:

1. Peel and grate the sweet potato. Add the potato to a clean tea towel and squeeze out the excess moisture. Add the potato, flour, egg whites and to a bowl, season well and combine.
2. Shape into 4 potato cakes. Heat a little oil in a frying pan, over a medium heat, fry the potato cakes for 4-5 mins each side or until golden brown and crisp.
3. Poach the eggs in a saucepan of simmering water for 2-3 mins you want runny yolks. Remove with a slotted spoon and drain carefully on kitchen paper.
4. Spread some of the harissa in the middle of two serving plates and top with a spoonful of the coconut yogurt. Top with a potato cake, then add more yoghurt and then another potato cake, add another spoonful of the yoghurt then top with a poached egg. Drizzle around the plate with more harissa and scatter over the chopped parsley. Serve immediately!

Mashed sweet potato cakes tend to be a lot more delicate than normal mashed potato cakes. When flipping them, do so gently or they may break apart on you. Also, I always make these with breadcrumbs. The times I've tried these with flour, they come out gooey in the centre. This Sweet Potato Cake With Pecan Streusel is a real treat for cozy fall moments.

So that is going to wrap this up with this special food brunch sweet potato cakes recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!