Start your day with this delicious sweet potato breakfast sandwich. This nutrient dense and über-healthy breakfast sandwich will give you the energy you need to tackle your busy day.
Not quite Whole30 compliant…
In the Whole3o world, this breakfast sandwich would be a SWYPO (Sex With Your Pants On), meaning a no-no. Apparently, there is an easy way to make them compliant by not mixing in anything with the sweet potato and just pressing it as is. But if you’re like me, using this in the reintroduction period is nice way to break back into the real world of food without all the potentially detrimental ingredients of regular bread. This recipe is a straight up paleo recipe, which is close to Whole30. I discovered this recipe on fitmittenkitchen.com during the reintroduction period after my 3rd round of Whole30 and was thrilled to find it because I missed my delicious breakfast sandwiches of days old. 
“Bread” experiments…
I have experimented with various ways to make this “bread”, from waffle irons to panini makers to the stovetop to baking in the oven. The waffle & panini makers make a prettier sandwich but they tend to flatten more than stovetop or oven varieties. These presses also burn the sweet potato more easily. I used a large round cookie mold that I had on hand to help with the shape when I used the stovetop method, but it isn’t necessary. The stovetop and oven methods allow you to control for the thickness of your bread. I would suggest not making it too thick because it tends to crumble when eating. A very important step is to remove as much excess water from the sweet potato as you can. After you grate the sweet potato, use paper towels to absorb the excess water from the tubers. This helps to hold the shape and prevent burning.
Sweet Potato Breakfast Sandwich
Sweet potatoes + eggs= heaven…
Sweet Potatoes are an incredible flavor profile that beautifully compliments savory eggs. I am always on the lookout for recipes that embrace sweet and savory notes and these little tubers are commonly at the heart of those recipes. Full of vitamins, these root veggies are as healthy as they are satisfying. The addition of bacon in this sandwich is a must because everything is better with bacon, of course!
Sandwich sliced open
*If using a waffle iron or panini maker, turn on and grease with oil or spray oil. *If using oven to make "bread", preheat oven to 375 degrees F. This will take longer to cook so allow for more time. In a skillet over medium heat, cook 2 slices of bacon and leave bacon grease in skillet. *If using the stovetop to make the "bread", you will cook the bread in the bacon grease. Peel and grate the sweet potato using the smallest grating setting. Lay sweet potato pieces on paper towels and pat dry to soak up as much water as possible. In medium bowl, whisk one egg, cumin, paprika, garlic powder, and a dash of salt. Add in heaping cup+ of grated sweet potato. Mix to combine well. In the skillet, sauté the baby kale until wilted; about 1-2 minutes. Sprinkle with salt. Waffle iron/panini maker: Place two heaping mounds onto iron and be sure to form in consistent shapes. Press down and cook for approximately 3-4 minutes, checking occasionally to prevent burning. You are looking for a crisp crust. Stovetop: In the heated skillet with bacon grease, form 2 bread shapes. You can use a mold to help with shape. Cook for about 4-5 minutes on each side. Use a knife to help release from mold. Set aside once cooked. Oven: On a parchment lined sheet, form 2 mounds of sweet potato mixture into bread shapes. Cook for 10 minutes and flip. Cook an additional 10 minutes. In the heated skillet, either fry or scramble the egg. Salt and pepper while cooking. Assemble to sandwich and enjoy!Sweet Potato Breakfast Sandwich
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2 Comments
Margot Grant
February 28, 2019 at 12:56 pmTHIS. LOOKS. AMAZING!
egrant.salvi
February 28, 2019 at 4:25 pmThanks, Margot! It is so delicious! And fun to make!