Crispy Smashed Sweet Potato Pancakes with Chili Crisp Fried Eggs

a crispy smashed sweet potato on a plate, layered with avocado, a funny egg, and topped with chili crisp

Crispy Smashed Sweet Potato Pancakes with Chili Crisp Fried Eggs

Whole baked sweet potatoes smashed flat and cooked in a cheddar crust until deeply golden, topped with chili crisp fried eggs and sliced avocado. No flour, no batter. A savory, spicy breakfast that comes together in under an hour.

Course Breakfast, Main Course

Cuisine American

Keyword chili crisp fried eggs, crispy sweet potato pancakes, savory sweet potato pancakes, smashed sweet potato pancackes, smashed sweet potato recipe

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 551kcal

Author Chef Josh

Ingredients

Sweet Potato Pancakes

1 large sweet potato
1 cup shredded cheddar cheese divided
Salt to taste

Chili Crisp Fried Eggs

2 eggs
2 tablespoon chili crisp plus more for serving
Salt to taste

To Serve

1 avocado sliced

Instructions

Bake the Sweet Potato: Place the whole sweet potato directly on a baking sheet. Bake at 400°F for 45 to 60 minutes until completely soft when pierced with a knife. Let cool slightly.
Smash: Cut the sweet potato in half crosswise so you have two shorter, rounder pieces. Place one piece on a sheet of parchment, top with another sheet, and press firmly with a burger press or heavy pan until flattened into a thin disc. Repeat with the second half.
Cook the Pancakes: Heat a nonstick skillet over medium heat. Sprinkle a layer of shredded cheddar directly into the pan. Place one smashed sweet potato on top and season lightly with salt. Cook 3 to 4 minutes until the cheese underneath is deeply golden and crispy. Flip carefully and cook another 2 to 3 minutes on the second side. Remove from the pan and repeat with the second pancake.
Cook the Eggs: Sprinkle more cheddar into the pan and spoon chili crisp over top. Leave a small well in the center and crack in one egg. Season with salt. Cover with a lid and cook 2 to 4 minutes until the whites are fully set and the yolk is still runny. Repeat with the second egg.
Assemble and Serve: Place the crispy sweet potato pancakes on plates. Fan half an avocado over each one, top with a chili crisp fried egg, spoon over a little extra chili crisp, and serve immediately.

Video

Notes

The most common mistake with this recipe is not baking the sweet potato long enough. If there's any resistance when you pierce it, it needs more time. A fully soft sweet potato smashes cleanly into a flat disc. An underbaked one crumbles and won't hold together in the pan.
Don't rush the cheese crust. Medium heat, not high. The cheddar needs time to melt and bond to the sweet potato surface before you try to move it. If it's sticking, it's not ready to flip. Give it another minute and it will release cleanly on its own.
On the chili crisp... use a brand you already like the heat level of. Any kind you find in the grocery store works great. No matter what, don't be shy with the amount on top at the end. That final spoonful over the finished plate is what pulls everything together.
The avocado isn't optional in spirit, even if it technically is. The sweet potato is rich, the egg is spicy, and without something cooling and fatty to balance it, the plate tips toward heavy. A ripe avocado sliced and fanned out takes about 30 seconds and makes the whole thing feel complete. If you're a fan of this kind of savory breakfast build, my Breakfast Sandwich Wellington is another one worth having in the rotation.

Nutrition