Sweet Potato Breakfast Cake with Honey
A delicious sweet potato breakfast cake made in a skillet with eggs, honey, and shredded coconut. A simple and nutritious option that can replace bread at breakfast.
Equipment
- pot
- skillet
- mixing bowl
- potato masher
- spatula
Ingredients
- 1 large sweet potato sliced
- 2 eggs
- 3 tbsp honey
- 4 tbsp shredded coconut
- coconut oil for greasing the skillet
- extra honey for topping (optional)
Instructions
- Slice the sweet potato and cook it in a pot with water until it becomes very soft.
- Drain the sweet potato, remove the peel, and place it in a bowl.
- Mash the sweet potato well until it forms a smooth puree.
- Add the eggs and mix them thoroughly with the mashed sweet potato.
- Add the honey and shredded coconut and mix until the batter becomes uniform.
- Grease a skillet with a little coconut oil and spread the mixture evenly inside.
- Cook on low heat with the skillet covered until the edges start to release.
- Carefully flip the cake and cook the other side until golden.
- Remove from the skillet, drizzle with extra honey if desired, and serve.
Notes
You can drizzle extra honey on top before serving. This recipe also pairs well with fruit or yogurt for a complete breakfast.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 95mgSodium: 80mgPotassium: 360mgFiber: 3gSugar: 16gVitamin A: 8500IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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