Happy Monday friends! Today’s Sweet Potato Breakfast Patty recipe is a version of a recipe that Brooke from KBStyled keeps in her Whole30 arsenal. Over at The Wonky Spatula there’s a fantastic recipe for Sunshine Sweet Potato Tots. When I read the recipe I thought, these would be amazing as a breakfast patty served alongside eggs and bacon. The options don’t stop there, though. These Sweet Potato Breakfast Patties would be great any time of day served with any type of protein you have on hand. They sort of have a southwest flavor to them with the pepper, onion and spices in them, so my vote would be to serve them with chili rubbed london broil or BBQ chicken (made with compliant BBQ sauce). Top them with some avocado slices or a quick mixed up guacamole and you’ve got a couple of easy, super flavorful meals that the whole family will love.
This recipe has a few ingredients, but don’t let that put you off. It’s still really easy to make and if you want, double the recipe and freeze the other half of the patties after cooking them so you have an easy side dish to go back to when you need something quick to get on the table. You could count that as food prep for a meal or two a couple weeks down the road. When you’re on Whole30, it’s almost essential to have options on hand. Meal prepping is helpful as well as freezing dishes to heat up when you get busy or just plain unmotivated. Because lets be real, we all hit a slump a few weeks into a new change and are challenged with going back to old habits. Be strong! You can do this! Definitely take advantage of doubling recipes and staying on top of meal prepping when you can. Of course schedules get busy and no one is perfect, but if you can try, you’ll thank yourself when you want to throw in the towel and eat that cheesy burrito.
Sweet Potato Breakfast PattiesSERVES PrintDownload
- 2 sweet potatoes
- 1/2 cup of chopped green pepper
- 1/2 cup of chopped red onion (you can use any other onion as well)
- 1 clove of minced garlic
- 1 tablespoon of oregano
- 1 teaspoon of cumin
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of paprika
- 2 eggs
- 1/2 cup of almond or coconut flour, if needed
- salt and pepper to taste
- olive oil
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and cut the ends off the sweet potatoes. Place the sweet potatoes on the baking sheet and bake the potatoes for about 45 minutes to an hour or until they are cooked through. Remove them from the oven and allow them to cool.
- While the sweet potatoes are cooling, heat up a skillet to medium heat and add about 1 tablespoon of olive oil. Add the onion, spices and a sprinkle of salt and pepper and cook for about 5 minutes until the onion begins to soften.
- Next add in the chopped green pepper, another sprinkle of salt and pepper and cook for another 5 minutes. Add the garlic and cook for 1 minute. Allow the mixture to cool.
- When the potatoes are cool enough, peel their jackets off, place them in a bowl and mash them up a bit. Add in the onion and pepper mixture, eggs and another sprinkle of salt and pepper. Stir to combine.
- If the mixture is thick enough, proceed to the next step. If not, add about 1/4 cup of the flour to the mixture to thicken it. You should be able to form a patty and the mixture stay together and not be too sticky.
- Form patties with about 1/3 cup of the mixture. Place them on a plate and continue forming the patties until all the mixture has been used.
- You can cook them one of two ways. Method 1: Heat up a skillet with about 1-2 tablespoons of oil to medium-high heat. Place a few of the patties in the skillet and cook for about 5-7 minutes on each side. Repeat until all the patties have been cooked. Method 2: Place on a parchment lined baking sheet and bake at 350 for about 20-25 minutes, flipping halfway through so that they brown on both sides.
- Serve with whole30 compliant bacon and eggs however you like them.
- **If you double the recipe to freeze the other half, make sure you cook the patties through and cool them completely. Wrap them individually in plastic wrap and then place them a freezer safe plastic bag. To thaw, leave them in the refrigerator for a couple of hours to overnight and reheat them by the skillet method or by the oven method.