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Sweet Potato Egg Muffins with Root Vegetable Fritters

Sweet Potato Egg Muffins with Root Vegetable Fritters

These delicious kale & sweet potato egg muffins with a side of root vegetable fritters are sure to please! This recipe can easily be scaled up to feed a crowd.

Kitchen Tools:

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Grater
  • Large frying pan
  • Paper towel


1 lb >sweet potatoes, single

1/4 cup olive oil

1 medium carrots, orange (bunched)

1 medium parsnips

2 teaspoons tuscan spice mix (sage, garlic powder, rosemary)

1/2 cup flour, all purpose (unbleached), fresh city jar

2 buns, hamburger

2 cup >green kale, bunch

2 cheese, cheddar mild (sliced)

4 eggs, small [h.o.p.e.]

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Roast the Sweet Potato

  • ​Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil.
  • Scrub the sweet potato well and cut away any blemishes. Peel the sweet potato if desired.
  • Cut the sweet potato into 1/2 inch thick rounds and add them to a large bowl.
  • Drizzle with 1 tbsp. olive oil and salt and pepper to taste. Toss well to coat and place in a single layer on the lined baking sheet.
  • Roast until fork-tender, about 15 minutes, flipping halfway through. Set aside to cool slightly. 

Make the Fritters

  • In the meantime, rinse the root vegetables, trim away the ends, and shred them using a grater. Note: our Fresh City chefs recommend carrots and parsnips, but you could also use other root vegetables, like turnips or celeriac!
  • Combine the grated root vegetables, Tuscan spice mix, and 2 small eggs in a large bowl. Season with salt and pepper and mix well. Stir in the flour and mix until it has just disappeared.
  • Heat a large frying pan over  medium-high heat with 1 tbsp. olive oil.
  • Form the root vegetable mixture into 1/4 cup-sized fritters and drop them in the pan. With a spatula, press each fritter into a 1/2 inch thick patty.
  • Cook until golden-brown, about 2-3 minutes per side. Transfer to a paper towel to cool slightly.

Prepare the Kale

  • Rinse and roughly chop the kale. Add the kale to a bowl with 1 tbsp. olive oil and massage for a few minutes, until the leaves soften and the kale has darkened in colour.

Fry the Eggs and Toast the Buns

  • Return the pan to the element and heat 1 tbsp. olive oil over medium-high heat.
  • Carefully crack the remaining 2 small eggs into the pan and season with salt and pepper to taste. Cook for 3-4 minutes, flipping halfway through. The eggs are done when the whites have set, and the yolks are semi-soft (or to your liking). Remove from the pan and set aside.
  • Slice the buns in half and add them to the pan, cut side down. Lightly toast for 2 minutes, until cut side is golden brown.

Assemble the Muffins

  • Place each bottom bun on a plate.
  • From bottom to top, assemble your muffins: bottom bun slice, wilted kale, sweet potato slice, cheddar cheese slice, fried egg, top bun slice.
  • Optionally, add condiments such as mayo or your favourite hot sauce.
  • Serve with a side of root vegetable fritters and enjoy!