Vegetarian

Breakfast Sweet Potato Cakes is for Breakfast.

Breakfast Sweet Potato Cakes takes 80 minutes to prepare.

Breakfast Sweet Potato Cakes takes 20 minutes to cook.

Breakfast Sweet Potato Cakes makes 6 servings.

The ingredients for Breakfast Sweet Potato Cakes are:

2 cups cooked sweet potato
2 egg whites
1/2 cup dried cranberries
1 T dried parsley (or 2 T fresh)
1/2 cup diced red onion (~1/2 a large onion)
3/4 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/2 tsp. sea salt
6 whole eggs
2 T olive oil (or coconut oil or bacon fat)
1/2 large red onion, sliced

Here is how you make Breakfast Sweet Potato Cakes:

Preheat oven to 425. Take two large sweet potatoes (10 oz each), wash and prick with a fork. Put on a cookie sheet and place in oven. Bake for approximately 1 hour until soft.In a large bowl, scoop sweet potato out of skin and mash well. Whisk in egg whites then stir in cranberries, parsley, diced red onion, cinnamon, salt and pepper.Spray a 9x13 pan with non-stick cooking spray and set aside. Turn oven down to 400.Heat 2 T olive in a large non-stick skillet. Using a half cup measure, scoop a half cup into skillet, spreading a bit if necessary to make a crab cake shape. Skillet should fit at least 3 cakes. Fry 2-3 minutes on each side, until golden brown. Put finished cakes into prepared baking dish. Repeat with the other half of the potato mixture.Make an indentation in the top of each cake and crack an egg into the indentation. Put dish in oven and bake for about 20 minutes (more or less) depending on how well done you want your eggs.While cakes are baking, put the sliced red onion into your frying pan and cook until soft and golden.When cakes are finished, top with the golden onions and serve.Serving Size:?Makes 6 cakes

The nutritional information for Breakfast Sweet Potato Cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 219.1

• Total Fat: 8.8 g
• Cholesterol: 175.0 mg
• Sodium: 286.2 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 3.5 g
• Protein: 8.9 g