Sweet Potato Masala and Egg Mile-Highs Recipe | Vegetarian Times Skip to main content

Sweet Potato Masala and Egg Mile-Highs

“My older daughter loves to grate things, so we decided to make potato pancakes for brunch,” explains Josie A.G. Shapiro. “We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.” Serve the stacks individually, or arrange them on a large platter, family-style.



Ingredient Line: 
1 sweet potato, peeled and shredded
Ingredient Line: 
5 large eggs, divided
Ingredient Line: 
¼ tsp. Eden Organic Ground Coriander*, divided
Ingredient Line: 
¼ tsp. Eden Organic Cumin Powder*, divided
Ingredient Line: 
5 Tbs. vegetable oil, divided
Ingredient Line: 
1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic*
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2 Tbs. lime juice
Ingredient Line: 
1 cup arugula


1. Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.

2. Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.

3. Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.

4. Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.

5. To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.

Nutrition Information: 

10 g
Total Fat: 
24 g
Saturated Fat: 
3 g
11 g
233 mg
111 mg
2 g
5 g
Serves 4

Comments on this Recipe

Delicious, quick, and easy to make! However, since I was making this as a dinner meal, I made a few slight adjustments. First of all, the sweet potato I used was really large so I had to use 2 eggs and I probably used 1 teaspoon of each spice. Since this was a dinner portion, I used the whole can of tomatoes(1 1/2 c. sauce vs. 1 c.), gave each plate a considerable amount more arugula, and fried 2 eggs per person. Next time, instead of frying the eggs, I will just poach them in the tomato sauce.

This was so yummy. I couldn't find the right tomato sauce so I used a mexican blend and it was amazing. So good.

I made these without the eggs and they were delish! I also used store bought salsa in a jar since I was in a rush but it still tasted great. Great flavor combination and great recipe.

Great presentation and tasted good enough, but too much fuss. Enjoyed making it and eating it, but probably won't make this again.