Sweet Potato Cake, Smashed Avocado and Poached Egg


This breakfast is hearty, delicious, and healthy. The dynamic between the crispy sweet potato cake and smooth avocado will surely make it one of your favorite ways to start the day.

Sweet Potato Cake, Smashed Avocado and Poached Egg

Servings: 2


  • 1 Cup Grated Sweet Potato
  • 3 Tbsp Almond Flour
  • 3 Eggs
  • 1 Tsp Garlic Powder
  • 2 Tbsp Olive Oil
  • 1 Avocado
  • 1 Tbsp Lemon Juice
  • 1 Tbsp White Vinegar
  • ½ Tsp Red Pepper Flakes
  • 2 Tsp Salt
  • 1/2 Tsp Pepper



Grate one sweet potato until you get one cup’s worth. Mix grated sweet potato, almond flour, one egg, garlic powder, 1 tsp salt, and ½ tsp pepper. Form mixture into two patties. Heat olive oil up in frying pan cook patties over medium heat about 5 minutes per side.

While the patties cook, mash up one avocado, lemon juice and 1 tsp salt in a bowl, then set aside.

Heat up water in a medium saucepan with the vinegar, bring to a simmer and gently crack each egg into the water. Let the eggs simmer for 5 to 6 minutes, depending on how runny you’d like the yolk. Then remove with a slotted spoon.

Then assemble by putting down the sweet potato cakes, dolloping on some of the avocado to both cakes, then top each with a poached egg and sprinkle with red pepper flakes.

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