Spiced sweet potato pancake and egg stacks are the brunch that eats like dinner — crisp-edged shredded sweet potato pancakes warmed with coriander and cumin, stacked with eggs and a spiced tomato sauce. Thirty minutes, and every layer pulls its weight.
A Brilliant Brunch, All in One Pan!
Let’s be honest, brunch is the best meal of the week, but sometimes the classics can feel a little… repetitive. If you’re ready to shake up your weekend routine, say hello to your new favorite dish! This vibrant, spice-laced take on Eggs Benedict swaps the heavy hollandaise and English muffin for a crispy, savory sweet potato pancake and a zesty tomato-lime sauce. It’s a flavor explosion of cumin and coriander, the satisfying richness of a runny egg yolk, and the fresh, peppery bite of arugula. Best of all? This impressive, gluten-free meal comes together in under 30 minutes using just one frying pan. Less cleanup, more deliciousness. Let’s get cooking!
Ingredients
• (Serves 4)
• For the Sweet Potato Pancakes
• 1 medium sweet potato, peeled and shredded
• 1 large egg
• ⅛ teaspoon ground coriander
• ⅛ teaspoon ground cumin
• 3 tablespoons (45 ml / 1.5 fl oz) vegetable oil
• Salt and freshly ground black pepper, to taste
• For the Spiced Tomato Sauce
• 1 tablespoon (15 ml / 0.5 fl oz) vegetable oil
• ⅛ teaspoon ground coriander
• ⅛ teaspoon ground cumin
• 1 cup / 240g (8.5 oz) crushed tomatoes (with roasted onion and garlic, if possible)
• 2 tablespoons (30 ml / 1 fl oz) fresh lime juice
• For Assembly
• 1 tablespoon (15 ml / 0.5 fl oz) vegetable oil
• 4 large eggs
• 1 cup / 30g (1.06 oz) fresh arugula
Instructions
1. Make the Pancake Batter: In a medium bowl, combine the shredded sweet potato, 1 egg, ⅛ teaspoon of ground coriander, and ⅛ teaspoon of ground cumin. Mix well until everything is evenly coated. Season generously with salt and pepper.
2. Cook the Pancakes: Heat 3 tablespoons (45 ml / 1.5 fl oz) of oil in a large non-stick skillet over medium-high heat. Once shimmering, scoop ⅓-cup portions of the sweet potato mixture into the pan, forming four pancakes. Gently flatten each with a spatula and cook for about 5 minutes per side, until golden brown and crispy. Transfer the cooked pancakes to a plate and keep warm.
3. Prepare the Spiced Tomato Sauce: Carefully wipe out the hot skillet. Add 1 tablespoon (15 ml / 0.5 fl oz) of oil and the remaining ⅛ teaspoon each of coriander and cumin. Toast the spices over medium-high heat for about 15 seconds until fragrant. Pour in the crushed tomatoes, bring to a simmer, then reduce the heat to medium-low. Let it gently bubble for 5 minutes to thicken slightly. Remove from heat, transfer to a small bowl, and stir in the fresh lime juice.
4. Fry the Eggs: Wipe out the skillet one last time. Add the final tablespoon of oil and heat over medium. Crack the remaining 4 eggs into the pan and fry to your liking—sunny-side up or over-easy works best for a runny yolk. Season the eggs with a pinch of salt and pepper.
5. Assemble and Serve: Place one crispy sweet potato pancake on each of the four plates. Top with a fried egg, a generous spoonful of the spiced tomato sauce, and a fresh handful of arugula. Serve immediately!
Nutritional Information
• Nutrition Information
• Per serving, approximate
• Calories: 297
• Protein: 10 g
• Total Fat: 24 g
• Saturated Fat: 3 g
• Carbohydrates: 11 g
• Cholesterol: 233 mg
• Sodium: 111 mg
• Fiber: 2 g
• Sugar: 5 g
Pro Tips
• For Extra Crispy Pancakes: After shredding the sweet potato, place it in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. A drier mixture results in a crispier, less steamy pancake.
• Meal Prep Shortcut: The spiced tomato sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently on the stove or in the microwave before serving.
• Customize Your Toppings: Elevate this dish with a sprinkle of crumbled feta or cotija cheese, a few slices of creamy avocado, or a drizzle of your favorite hot sauce for an extra kick.
FAQ
Q: Can I make this recipe vegan
A: Yes, with a couple of simple swaps. To replace the egg in the pancake batter, use a flax egg (1 tablespoon / 15 ml / 0.5 fl oz ground flaxseed mixed with 3 tablespoons / 45 ml / 1.5 fl oz water). For the topping, substitute the fried egg with a seasoned tofu scramble or a plant-based fried egg alternative.
Q: How can I add more protein to this vegetarian brunch
A: To easily boost the protein, top the dish with crumbled feta or cotija cheese, or add a side of black beans. Serving with a scoop of plain Greek yogurt or adding a vegetarian sausage patty would also be delicious and protein-rich options.
Q: Can I make the sweet potato pancakes ahead of time
A: Absolutely! The pancakes are great for meal prep. Cook them as directed and store them in an airtight container in the refrigerator for up to 3 days. To serve, simply reheat them in a skillet, toaster, or air fryer until warm and crispy.
Q: What can I use instead of sweet potato
A: If you don’t have a sweet potato, you can substitute it with an equal amount of shredded regular potato, zucchini (be sure to squeeze out excess water), or even shredded carrots for a different but equally delicious savory pancake.
More Recipes You’ll Love
- The Best Vegetarian Breakfast Burrito (Freezer-Friendly!)
- Savory Potato Pancakes with Wild Mushroom Filling
- Caramelized Onion, Pimiento, and Olive Quiche
Spiced Sweet Potato Pancake & Egg Stacks
Ingredients
Method
- Make the Pancake Batter: In a medium bowl, combine the shredded sweet potato, 1 egg, ⅛ teaspoon of ground coriander, and ⅛ teaspoon of ground cumin.
- Mix well until everything is evenly coated.
- Season generously with salt and pepper.
- Cook the Pancakes: Heat 3 tablespoons (45 ml / 1.5 fl oz) of oil in a large non-stick skillet over medium-high heat.
- Once shimmering, scoop ⅓-cup portions of the sweet potato mixture into the pan, forming four pancakes. Gently flatten each with a spatula and cook for about 5 minutes per side, until golden brown and crispy.
- Transfer the cooked pancakes to a plate and keep warm.
- Prepare the Spiced Tomato Sauce: Carefully wipe out the hot skillet.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of oil and the remaining ⅛ teaspoon each of coriander and cumin. Toast the spices over medium-high heat for about 15 seconds until fragrant.
- Pour in the crushed tomatoes, bring to a simmer, then reduce the heat to medium-low.
- Let it gently bubble for 5 minutes to thicken slightly.
- Remove from heat, transfer to a small bowl, and stir in the fresh lime juice.
- Fry the Eggs: Wipe out the skillet one last time.
- Add the final tablespoon of oil and heat over medium. Crack the remaining 4 eggs into the pan and fry to your liking—sunny-side up or over-easy works best for a runny yolk.
- Season the eggs with a pinch of salt and pepper.
- Assemble and Serve: Place one crispy sweet potato pancake on each of the four plates.
- Top with a fried egg, a generous spoonful of the spiced tomato sauce, and a fresh handful of arugula.
- Serve immediately!
