Name: Sweet Potato Fritters with Greek Yogurt & Raspberry Sauce
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 6 eggs; 1 cup plain Greek yogurt; 3 (170 g) pkgs raspberries; 1.02 kg sweet potatoes; all-purpose flour; cinnamon, ground; pure maple syrup; salt; virgin coconut oil

Sweet Potato Fritters with Greek Yogurt & Raspberry SauceSweet Potato Fritters with Greek Yogurt & Raspberry Sauce — a 30-minute breakfast recipe with 9 ingredients, serving 6.Ingredients

6 eggs

1 cup plain Greek yogurt

3 (170 g) pkgs raspberries

1.02 kg sweet potatoes

all-purpose flour

cinnamon, ground

pure maple syrup

salt

virgin coconut oil

Instructions

Wash, dry, peel, and coarsely grate sweet potatoes. Place in a large bowl along with eggs, flour, cinnamon, and salt, then stir to combine the batter.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches, using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; flatten slightly with the back of a spoon. Cook, flipping once, until fritters are golden brown and cooked through, 6-8 minutes. Remove to a paper towel-lined plate.

Meanwhile, wash and dry raspberries. Place in a medium saucepan along with maple syrup.

Set pan over medium heat and cook, stirring occasionally, until raspberries are warmed through, about 3 minutes. Remove from heat and lightly crush raspberries with a potato masher or fork to create a semi-smooth sauce.

To serve, divide fritters between plates, then top with yogurt and raspberry sauce. Enjoy!

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