Sweet potato breakfast stack

This gluten-free recipe was inspired by one of my favorite chefs (Dan Churchill). A perfect combination of sweet potatoes, spinach, bacon & eggs.

Very delicious, with so many flavors coming together, definitely recommend  you try this at home, especially if you like sweet & sour flavors.


  • 1 sweet potato (peeled, washed , dried & grated)
  • 3 eggs
  • 1 tbsp olive oil
  • 3-4 slices/rashes of bacon (or smoked turkey)
  • handful of spinach
  • pinch of salt


First, create your sweet potato base. Beat one of the eggs, and mix it with  salt & shredded sweet potato, use your hands to mix it till well combined. Then form into round parties/cakes.

In a frying pan, pour the olive oil and start cooking the sweet potato patties, 2 minutes on each side (or until golden on each side).

Next up, cook the bacon in the same pan for 2 minutes (or less if you don’t like it too crispy), then add the spinach for 30 seconds and set both (bacon & spinach) aside.

Finally, cook your sunny side-up eggs (each one separately), and start stacking.

Start with your cooked sweet potato base, top with spinach, then bacon and top it with the eggs.

The runny yolks with the spinach, bacon & sweet potato is just awesome! Like in that video


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