A plate serving sweet potato cakes with poached eggs

Sweet potato cakes with poached eggs

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(47 ratings)

Prep: 15 mins Cook: 15 mins

More effort

Serves 4

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal507
  • fat15g
  • saturates4g
  • carbs72g
  • sugars23g
  • fibre7g
  • protein18g
  • salt0.9g


  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 200g Greek yogurt
  • handful micro herbs

For the sweet potato cakes

  • 500g sweet potato, peeled and grated
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 200g gluten-free flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 small pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 egg whites
  • 50g harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.

  2. Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.

  3. Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

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Comments, questions and tips

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24th Jul, 2020
Really nice recipe. the flavour is great. Dont bother seperating egg whites for this just use 2 whole eggs. Make 8 patties and serve 2 each for a substantial dinner or one each for a light lunch. The cooked patties will freeze well and will be nice for breakfast. I am going to experiment with different flavourings. Sundried tomatoes and corriander. Tikka spiced or chipotle
Samantha Ali's picture
Samantha Ali
11th Jun, 2020
I don’t get harissa here so I used a chili sauce. I used cracked wheat flour. Could not do the poached eggs as I ran out of eggs. In spite of these alterations, these cakes tasted really good. Three filled me up. A bit more effort went into this recipe but it was worth it.
Abby Jean's picture
Abby Jean
16th Apr, 2020
Made this recipe tonight and it was SO yum! We loved it. The patties took ages to cook more than a few mins, so maybe I didn’t have the heat right or the thickness. Either way this dish is SUPER tasty. Will definitely make it again. Thank you.
Elisabeth K
11th Apr, 2020
Made only the sweet potato cake part. It became delicious, everybody liked it. I made it with plain flour, whole egg and Cemen (instead of the harissa and added extra chili).
14th Mar, 2020
I used this as inspiration but did a bit of freestyling with the amounts and ingredients. Instead of normal flour & eggs I made a batter with gram flour to bind it. I have an harissa spice mix as opposed to the paste that is commonly available which I added to the batter before mixing in. I didn't weigh the quantity of sweet potato, I was delivered one large in a veg box that isn't the type I have bought from supermarket. All good though and went well with some salad and harissa yoghurt. I would do it again.
Harriet Porter's picture
Harriet Porter
3rd Feb, 2020
Can I say... The description says gluten free and then the method says add flour... It doesn't specify that it's GF flour
22nd Dec, 2019
My husband and I loved this dish! It was so quick and easy to make and two cakes were surprisingly filling. With the leftover cakes, we decided to freeze them and we were thinking for next time to put them in a burger bun as a healthy alternative to a hamburger.
27th Nov, 2019
I hate to be the first one to bad rate this one (and my first negative review of the recipes), however, it really is not for me and my husband. We both really disliked the taste and texture. I followed the recipe exactly and it really isn't for us.
Kiran Sakhyani's picture
Kiran Sakhyani
14th Sep, 2019
Great recipe, super simple, cheap and easy!
5th Apr, 2019
Really good recipe. Add in sweetcorn to the cakes to make them even more delicious!


Matt Turner's picture
Matt Turner
21st Apr, 2020
Is 2 or 3 minutes really enough to properly cook the potato?
Esther_Deputyfoodeditor's picture
22nd Apr, 2020
Hey, Esther from the food team here! We had our on a medium-high heat. try cooking for 5-6 mins on each side if you feel they need a little longer! sorry for any inconvenience. Thanks for your question!
4th Apr, 2020
I might be a little dense here but the first step in the recipe is to "squeeze the excess moisture from the sweet potato". Sweet potatoes are pretty hard to squeeze (for a mere mortal like me), are they meant to have been boiled first?
Esther_Deputyfoodeditor's picture
6th Apr, 2020
Hello! Esther from the food team here. Some sweet potatoes retain moisture so we advise squeezing out the excess liquid whilst still raw. If no liquid is coming out of yours then theres no need to do it. Thanks for your question!
Elizabeth Schwartz's picture
Elizabeth Schwartz
1st May, 2019
Can regular flour be used if you don’t care about gluten free?
goodfoodteam's picture
1st May, 2019
Thanks for your question. Yes, simply use the same quantity of plain flour. The reason we have used gluten-free in this recipe is to provide an option for those on a gluten-free diet.
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