Sweet potato pancakes with avocado and egg, a healthy and energetic breakfast

I love sweet potatoes, but unfortunately I don’t find many elaborations with it. Halfway between the potato and the pumpkin, these seem to always take center stage when it comes to recipes, and don’t get me wrong, I love both in all their versions, but the taste is in the variety, and the sweet potato combines very well with many preparations that we would not think of a priori. Try, please, the fried sweet potato, and you will see.

Almost everything we can do with pumpkin or potato, we can replace it with sweet potato, to provide extra sweetness. But that’s not why it’s going to be classified as a dessert food; If you have already made the pumpkin and gorgonzola risotto, know that the sweet potato would also work perfectly. Just as it works in the sweet potato and gorgonzola omelette. A sweet potato purée, instead of potato, will be perfect, for example, with a duck breast or any other poultry meat.

As for sweets, aim to replace the typical pumpkin fritters with ones with this tuber, or, like today’s, apply it to some pancakes. but style potato croquettesbecause if you were thinking of sweet version pancakes, which are also delicious, we are going to prepare them more salty so that you can see the versatility and everything we can play with it.

This recipe is conceived as an energy-packed, late-night homemade breakfast idea. Surely, if you have gone to drink some late breakfast English or even American, in the menu you have seen the “potato croquettes” or potato rosti accompanied by some eggs and probably bacon or sausage. We are going to add the fat to our sweet potato ones, but in a healthy way with the avocado, and we are going to combine them on a plate with a poached egg whose liquid yolk will serve as sauce, and which, although it can also be grilled or undercooked, I prefer the texture of the broken white that this way of preparing it leaves.

It can be done in several ways. One is to pour the egg, previously cracked, carefully into hot water with a dash of vinegar without letting it boil. Or my favorite and infallible, which is to place on a glass, previously oiled transparent paper and there the egg, make a bag, close it and put it to cook, although I have also seen versions that do it in the microwave, inside a glass with water with the punctured yolk. It will suit you either way.

How to make sweet potato pancakes

sweet potato pancakes

Clara Villalon


  • Sweet potato, 1 unit

  • Spring onion, 1/4 output

  • Egg, 1 pc

  • flour, 4 tablespoons

  • Ground black pepper, plenty

  • olive oil, for the grill

  • Free-range eggs, 4 units

  • White wine vinegar, 1 tablespoon

  • Avocado, 2 units

  • Lemon, 1/2 unit

  • Extra virgin olive oil, to finish on top

Step 1

Peel the sweet potato and grate it with a very fine grater. It is better to grate than to shred because that way the cut is clean, but if you don’t have a grater you can always shred the sweet potato with a robot, being careful not to overdo it.

Step 2

Mix the grated sweet potato with the egg, flour, salt and black pepper until making a dough that is not liquid. If we see some liquid, we will have to add more flour.

Step 3

Heat a frying pan with a little oil, over high heat, and gradually make pancakes. The idea is that they are thick, not very thin. Turn over to brown on both sides. When they are golden brown, place them on a baking tray and bake at 200ºC for 15 minutes so that they cook well inside.

Step 4

Meanwhile, heat the water with the vinegar in a saucepan and, when it starts to boil, lower the heat and make a spiral with some utensil. Add the egg and cook for 3 minutes. Shape the egg with the slotted spoon, so it doesn’t spread too much.

step 5

Peel the avocado, and remove it in halves. Cut each half into thin slices and season with a little lemon juice on top.

step 6

Plate the sweet potato pancakes with the avocado on one side and the egg on top, top with a little salt, black pepper and also a drizzle of extra virgin olive oil.