A plate serving sweet potato cakes with poached eggs

Sweet potato cakes with poached eggs

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(27 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
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  • 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 other 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 a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 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 other 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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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!
28th Dec, 2018
These were so good! I made these for a family meal and even a meat eater didn't miss the meat with this dish. The sweet potato cakes were lovely and something different. Will definitely make again
13th Feb, 2018
Definitely worth the effort.
7th Feb, 2018
These were really good! held together well and the harissa gave it a good kick. Will definitely be making these again.
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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