You know something scary? I’ve now been out of professional kitchens longer than I was working in them! (Just under 9 years for those of you keeping score). It’s crazy to think so many years have passed, to think I thought I would go back to work soon after giving birth to our daughter, whom I carried around in my growing belly as I cooked in a local cafe back home in NZ all those years ago. The moment she arrived I knew that would not be the case, at all. And I was right.
A few days ago the baby of our family turned 7. He was only 2 when I started this blog and it blows my mind to think how many things have changed for us in that time. When I left the professional kitchen, I never would have guessed that I’d still be working everyday with food, but instead of working for someone else’s dream… I’m working for my own. I’d always dreamt of writing recipes for a living, and some days I really do have to stop and sit back in disbelief that that’s exactly what I now do. I know I’ve been a bit distant from this space of late, but please know how grateful I am for all of this -for you- reading and cooking along with me all these years. Without you guys, I wouldn’t be chasing my dreams. Thank you.
These spiced sweet potato cakes are a riff on the kumara + kale latkes, found in my cookbook (US edition pre-orders here!). I made them for Si and I yesterday for lunch and decided to spice things up a little. You can poach the eggs if preferred (like I do in my book), but I was being lazy and didn’t want to create more dishes for myself! Ha. Lastly, be sure to check out the awesome giveaway I’m running below!
GIVEAWAY! Now closed- Cinnamon lover Christina was the winner!
The lovely Latasha, from local Perth company
Latasha’s Kitchen is giving away a pack of 4 of her beautiful spice pastes to one lucky Australian reader (sorry international friends!). The pack contains:
Indonesian Turmeric Kari Paste,
Green Coriander Sauce,
Biriyani Masala Paste,
Kuruma Masala Paste and a recipe card for each item. All items are gluten-free, preservative-free and vegetarian. To go in the draw, simply comment below telling me one of your favourite spices that you use often in your kitchen (mine would be a toss up between cumin, ground turmeric, cardamom + cinnamon!). I’ll draw a winner via Random.org on Monday 18th May, 12pm WST. Good luck!
Spiced sweet potato cakes with crispy fried egg
If you don’t have chives at hand, use spring onions or finely diced red onion instead. This makes enough for 6 sweet potato cakes, so you could easily cook 6 eggs and stretch it to feed 3 people (2 cakes each, instead of three). I use orange (Beauregard) sweet potato/kumara, but any kind will do.
Serves 2 (can be easily doubled)
1 large (300g) sweet potato (kumara), peeled and grated
1 large free-range egg
2 tablespoons finely chopped chives
1 clove garlic, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
Pinch chilli flakes, optional
handful coriander (cilantro) leaves + tender stems, roughly chopped
Ghee or extra virgin olive oil, to shallow-fry
2-4 large free-range eggs (one or two eggs per person)
handful rocket (arugula) or spinach leaves, to serve
Chutney, to serve, if desired
Combine grated sweet potato, egg, chives, garlic, spices, salt, chilli and coriander in a large bowl. Use your hands to evenly mix the lot.
Heat a large frying pan over medium-high heat and add a good few knobs of ghee or glugs of olive oil. Add little handfuls (approx 1/4 cup) of mixture to the pan. I tend to squeeze them together as much as I can before placing them into the pan and then flatten them with a metal fish slice, but they don’t need to be perfect circles. Cook for 2-3 minutes or until golden on the underside, before flipping over and cooking for a further minute or two. Transfer to a paper-towel lined plate while you cook the rest. When all the sweet potato cakes are cooked, wipe out the pan with a paper towel (roughly) and return to the heat, add another knob of ghee or glug of olive oil and fry your eggs to your liking.
To serve, place 3 sweet potato cakes in each plate, top with a little handful of rocket (arugula) or spinach and then your egg/s. Serve immediately, with chutney if desired.
50 Responses
Favourite spice: paprika – I sprinkle it on or into everything! I also love tumeric and have started adding dulse flakes to everything too (though they are not a spice)
Oh yes, I adore paprika too, especially smoked paprika! I grew up using kelp flakes like a spice, so I totally get your dulse flake obsession 🙂
All about the cardamom right now – steeped into my coffee, cooked into oatmeal, baked into cakes.
Yum!
It's great to hear that you followed your heart and it paid off 🙂
This recipe looks delicious and I can't wait to try it 🙂
Thanks Kimberly! xx
My favourite spice is cinnamon – great for both sweet and savoury dishes!
Katie
Totally agree, it will always be a fav of mine xx
Oh my gosh, these look amazing! Just yesterday I made oven-roasted spicy sweet potatoes (with chili powder and cayenne pepper) with sunny-side-up eggs – I have to try these soon. Pinned!
Great minds think alike Laura! 🙂
Egg and sweet potato with tons of spices and herbs is a favorite combination here as well. Right now I'm on a kick with sumac, fenugreek and a homemade Ras el Hanout blend!
Oh yes, I forgot to mention my sumac obsession right now too! Love the stuff.
cumin for sure!
Love it xx
What a lovely recipe, Emma! This looks delicious.
Thanks Abby! xx
This looks like the perfect breakfast! Definitely need to try!
Thanks Katrina! I could eat it any time of the day 😉 xx
Lately I adore Cumin, it makes everything just pop. Beans no can not exist without it. I'll get over it eventually (maybe).
margueritecore [at] gmail [dot] com
It really does add so much flavour aye? Love it! xx
My fave spice has to be cumin (and I'm not alone I see!) – just the smell takes me to a happy place 😊
I have a sweet potatoe at home that this would be perfect for! I'm a big fan of cardamon at the moment but also love chipotle spice, cumin, cinnamon and smoked paprika 🙂
-Sharni
fallandthesunshines(a) hotmail (dot) com
Cinnamon is my go to spice – add some zing to your next savoury mexican casserole. And where would be we without it in sweet pairings with apples, crumbles and mulled wine?
I love cumin and coriander seeds freshly roasted and ground, and fresh tumeric is delish too 🙂
I love the scent and flavor of cardamon. Wonderful!
Call me unoriginal but salt and pepper! Lol I also love curry powder, cinnamon and nutmeg but I can't live without my salt and pepper
This sounds so delicious. Amazing idea. I am surely going to give it a try.
Cinnamon is definitely my go-to for both sweet and savory dishes. Plus it smells great!
Congratulations Christina! You're the winner of the spice pack! Please email me your postal details emma(at)mydarlinglemonthyme(dot)com xx
Cinnamon – because I can use it for breakfast, dinner and dessert! 🙂
Funny, I had just been thinking its been awhile between your posts, happy to hear you are exploring your dreams.
Mmm, this is a hard one! Cumin, smoked paprika, cayenne pepper and fennel would probably be mine
Love mixes of Cardamon, Cinnamon and cumin. There is so many delicious spices to choose from, how lucky we are to pick and include spices that suit the style of cuisine we want to create. No matter where you live!
I put smoked paprika in pretty much everything! And the next most used spice after that would be a curry powder I get from a local spice shop (cheating… I know! ;))
These fritters look absolutely delicious xx
Loaded with great spices, this dish is great for brunch! Thanks for sharing!!
Julie & Alesah
Gourmet Getaways xx
I"d just tagged this one in your cookbook! Now I'll *have* to make it this week!
My fave spices are cumin and cinnamon – both so versatile. Ooh, and aniseed. Ginger. Smoked chili. And does great salt count as a spice? I often travel with a bit of Maldon sea salt 🙂
Update: made these last night and my husband said they were "bloody delicious" 😉
I'm now having the leftovers for lunch with mushy persimmon guts and toasted pepitas and a shaving of blue cheese. Yum!
Although smoked paprika has a special place it has to be cumin. And it seems the more I use it the more I like it!!
I love caraway. It goes savory or sweet, and helps with digestion!
Cinnamon for sure! On and in everything!
I love tumeric more than anything with rice and chicken, perhaps with some cardamon seeds fried in. Also Allspice particularly with stuffed mussels Turkish style.
These look beautiful! A healthy rosti…mmmm. I have visions of making these and making a poached egg sandwich with them – could get kind of messy! z
That is so hard to pick a favorite spice, but the one I've become obsessed with adding to everything lately would have to be cumin. I had cumin cheese last week that was to die for!
This looks absolutely amazing! Perfect healthy version of a brunch favourite! Fromfussytofoodie.com
Just had these for breaks with my husband. Both of us were very impressed! When I out them in the pan I was worried they would fall apart but they stayed together beautifully. Another keeper from you!
Delicious! I've been witnessing a rise in the sweet potato recipes online these days. A sign I have to buy some and cook them up.
This looks great. My dad like sweet potato very much. Mostly, we steam or bake it. Guess I can try this, also thinking to add some cheese. 🙂
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
These look delicious!! Can anyone give me nutritional details?
Ta very much xxx
I don’t provide nutritional details for my recipes, however I’m sure there’s site that you could find via google that would help. x
Yum, what an awesome brekkie recipe, adding this to the list for sunday cookup!