This sweet potato pancake eggs benedict is the perfect solution to a the traditional English muffin eggs benedict. Savory-sweet potato pancakes are topped with poached eggs and bacon, add hollandaise and you are in brunch nirvana.
This cold weather has me wanting to stay inside, curl up, and enjoy a leisurely weekend brunch. Why go out when you can stay in?
I originally saw this recipe for sweet potato pancake sandwiches on Food Network and knew I needed to make my own version. I decided to go the sweet potato pancake eggs benedict route though because I wasn’t sure the cakes would hold up will enough for a sandwich. Plus, when you have something as delicious as a poached egg you don’t want it to be overshadowed! Since going gluten free 7+ years ago I’ve noticed that when I do have the opportunity to eat a hamburger with a bun or a taco with a fluffy, homemade corn tortilla, I actually wind up taking off the bread about halfway through because to me it messes with the flavor of the main attraction – the meat!
In all honesty, 2017 has been off to a pretty rough start. Just when everything seems perfect and you’re all ready for the holidays to end so you can get back to work and restart your routine, life happens. This past week has truly been one of the hardest I’ve been through, but I will say that I’ve found so much comfort in being able to cook and create new recipes. This past week I was in the kitchen nearly constantly, making recipes like this one and doing normal meal prep, but also making biscuits and pie crusts from scratch – something I haven’t attempted in years! I used to be a baker but stopped once I got fed up with trying to make gluten free recipes work, but I have to say there’s something seriously therapeutic about kneading and rolling dough. So, even though this was a challenging week, I really felt re-affirmed that cooking is my passion, and that I’m on the right track!
Anyway, a few more things about this sweet potato pancake eggs benedict. If you can’t do sweet potatoes or are looking for a lower carb option, you can totally shred up some butternut or winter squash instead! You’ll need about 4 cups. Also, don’t be intimidated by poached eggs. While this would still be delicious with some sunny side up eggs, poached eggs aren’t as hard as you think. I use this method and though I haven’t had 100% perfection I’ve never ended up with a broken or inedible poached egg!
- 1 Large Sweet Potato, grated (can substitute 4 cups shredded winter squash)
- 1 Tbs Tapioca Starch
- 2 Eggs
- 3 Tbs thinly sliced green onion
- Salt and Pepper
- Ghee or Avocado Oil for frying
- 4 Slices Bacon
- 4 Eggs
- Hollandaise if desired
- Preheat oven to 375
- Cook the bacon.
- Grate the sweet potato and combine with eggs, green onion, salt and pepper.
- Drain half of the bacon grease from the pan and use the remaining to fry the sweet potato pancakes in. If more oil is needed, use a high heat oil like ghee or avocado oil.
- Shape sweet potato mixture into palm-sized patties and flatten so they are no more than 1/2 inch thick.
- Fry pancakes for 3-4 minutes on each side, until golden brown.
- Place pancakes into the oven for 5 minutes to ensure they are cooked through (skip this step if using winter squash instead of sweet potatoes).
- While the pancakes are in the oven, poach the eggs and make the hollandaise.
- To assemble the benedict - place one strip of bacon and one egg on top of sweet potato pancake, and top with hollandaise.