Spiced sweet potato cakes with crispy fried egg recipe + a giveaway!

IMG_1255

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.

Adapted from the Kumara + kale latkes found in my cookbook My Darling Lemon Thyme, by Emma Gallloway (Harper Collins, 2014). PS. The US edition is now avaiable for pre-order!


You Might Also Like

49 Comments

  • Reply
    Deb Foote
    May 15, 2015 at 6:15 am

    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)

    • Reply
      emma
      May 16, 2015 at 1:36 am

      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 🙂

  • Reply
    Hannah
    May 15, 2015 at 9:18 am

    All about the cardamom right now – steeped into my coffee, cooked into oatmeal, baked into cakes.

  • Reply
    Kimberly/TheLittlePlantation
    May 15, 2015 at 9:25 am

    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 🙂

    • Reply
      emma
      May 16, 2015 at 1:37 am

      Thanks Kimberly! xx

  • Reply
    Anonymous
    May 15, 2015 at 10:37 am

    My favourite spice is cinnamon – great for both sweet and savoury dishes!
    Katie

    • Reply
      emma
      May 16, 2015 at 1:37 am

      Totally agree, it will always be a fav of mine xx

  • Reply
    Laura
    May 15, 2015 at 2:12 pm

    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!

    • Reply
      emma
      May 16, 2015 at 1:37 am

      Great minds think alike Laura! 🙂

  • Reply
    Heather
    May 15, 2015 at 2:48 pm

    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!

    • Reply
      emma
      May 16, 2015 at 1:38 am

      Oh yes, I forgot to mention my sumac obsession right now too! Love the stuff.

  • Reply
    Lindsay
    May 15, 2015 at 4:36 pm

    cumin for sure!

    • Reply
      emma
      May 16, 2015 at 1:38 am

      Love it xx

  • Reply
    Abby
    May 15, 2015 at 5:46 pm

    What a lovely recipe, Emma! This looks delicious.

    • Reply
      emma
      May 16, 2015 at 1:38 am

      Thanks Abby! xx

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 15, 2015 at 6:48 pm

    This looks like the perfect breakfast! Definitely need to try!

    • Reply
      emma
      May 16, 2015 at 1:39 am

      Thanks Katrina! I could eat it any time of the day 😉 xx

  • Reply
    AnnaZed
    May 15, 2015 at 8:25 pm

    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

    • Reply
      emma
      May 16, 2015 at 1:40 am

      It really does add so much flavour aye? Love it! xx

  • Reply
    Tracey P
    May 16, 2015 at 2:04 am

    My fave spice has to be cumin (and I'm not alone I see!) – just the smell takes me to a happy place 😊

  • Reply
    Anonymous
    May 16, 2015 at 2:52 am

    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

  • Reply
    Anonymous
    May 16, 2015 at 5:18 am

    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?

  • Reply
    Red Gums and Lorikeets
    May 16, 2015 at 5:59 am

    I love cumin and coriander seeds freshly roasted and ground, and fresh tumeric is delish too 🙂

  • Reply
    rosewendy
    May 16, 2015 at 7:27 am

    I love the scent and flavor of cardamon. Wonderful!

  • Reply
    Holly U.
    May 16, 2015 at 8:26 am

    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

  • Reply
    minnie@thelady8home
    May 16, 2015 at 1:24 pm

    This sounds so delicious. Amazing idea. I am surely going to give it a try.

  • Reply
    Christina
    May 16, 2015 at 9:28 pm

    Cinnamon is definitely my go-to for both sweet and savory dishes. Plus it smells great!

    • Reply
      emma
      May 18, 2015 at 1:05 pm

      Congratulations Christina! You're the winner of the spice pack! Please email me your postal details emma(at)mydarlinglemonthyme(dot)com xx

  • Reply
    lofl0z
    May 17, 2015 at 1:54 am

    Cinnamon – because I can use it for breakfast, dinner and dessert! 🙂

  • Reply
    Sophie
    May 17, 2015 at 3:38 am

    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

  • Reply
    Anonymous
    May 17, 2015 at 4:05 am

    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!

  • Reply
    Hannah
    May 17, 2015 at 5:19 am

    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

  • Reply
    Gourmet Getaways
    May 17, 2015 at 6:00 am

    Loaded with great spices, this dish is great for brunch! Thanks for sharing!!

    Julie & Alesah
    Gourmet Getaways xx

  • Reply
    Amanda
    May 17, 2015 at 7:34 am

    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 🙂

    • Reply
      Amanda Niehaus
      May 19, 2015 at 12:19 am

      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!

  • Reply
    JenK
    May 17, 2015 at 10:27 pm

    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!!

  • Reply
    Lindsey
    May 17, 2015 at 11:37 pm

    I love caraway. It goes savory or sweet, and helps with digestion!

  • Reply
    Kate S
    May 18, 2015 at 2:52 am

    Cinnamon for sure! On and in everything!

  • Reply
    Sarah Greene
    May 18, 2015 at 10:23 am

    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.

  • Reply
    Sal @ The-fit-foodie.com
    May 21, 2015 at 3:35 am

    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

  • Reply
    Anna Traylor
    May 21, 2015 at 3:34 pm

    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!

  • Reply
    Harrie
    May 30, 2015 at 10:10 am

    This looks absolutely amazing! Perfect healthy version of a brunch favourite! Fromfussytofoodie.com

  • Reply
    JenK
    May 31, 2015 at 12:13 am

    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!

  • Reply
    Jessy Goth
    June 1, 2015 at 12:41 pm

    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.

  • Reply
    yung@foodyoo.com
    June 12, 2015 at 7:03 am

    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. 🙂

  • Reply
    plasterer bristol
    July 20, 2015 at 7:21 am

    this sounds good. Something new to try as well. thanks for sharing this recipe.

    Simon

  • Reply
    Jen
    September 6, 2016 at 11:25 pm

    These look delicious!! Can anyone give me nutritional details?

    Ta very much xxx

    • Reply
      mydarlinglemonthyme@gmail.com
      September 7, 2016 at 11:22 pm

      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

    Leave a Reply