Sweet Potato and Apple Hashbrowns / Pancakes [Dairy free, Gluten free, Grain free, Sugar free]

Last evening Head Chef made the kids store-bought hash browns with grilled chicken for supper.  It looked lip-smacking after it was baked, and noting that I last ate potato and its’ variants back in July last year, it piqued my interest to try a gluten, grain and sugar-free version of the same, only a much healthier option and also, going forward in my lifestyle transition, to include sweet potato in my meal plan.  Their hash browns were sweet pepper-infused.  I researched pancake mixes with sweet potato and the combination of apple and cinnamon seemed very appealing hence this hash brown, or breakfast pancake was born.
These hash browns are easy to make and delicious.  The apple is fairly sweet and blends well with the sweet potato and cinnamon.  After it’s cooked, the inside is almost like an apple-pie filling with an almost crispy outer, and will blend well with a savoury breakfast or as a side addition to a protein-based meal – much like a pancake.  It will also hold its’ own as a coffee or tea complement, a dessert option topped with coconut cream if a serving of sweet decadence is what you’re after,  or an on the go snack. 

They taste delicious when warm.  They also store well refrigerated, so making a double-quantity batch will work fabulously.  The apple may replaced with a savoury ingredient of your choice, like chopped fried onions and a sprinkling of herbs of your preference – which may be a good follow up to this recipe in the near future.


1 cup mashed sweet potatoes
1 apple (gala or pink lady), peeled and grated
1 egg
1tsp cinnamon powder
5 tblsp tapioca flour
1/4 tsp Himalayan or Sea salt, or to taste
1-2 tblsp coconut oil for shallow frying

Here’s How

  • Boil a medium sized sweet potato, cut into even size pieces, until done.  Mash well and leave aside until it’s well cooled.

  • Core and grate an apple and mix with the well-cooled sweet potato. You may use a food processor or blender to combine the ingredients well, as I did. 

  • Add in the tapioca flour and mix well

  • Whisk together the egg, cinnamon powder and Himalayan or Sea salt and add to the apple and sweet potato, tapioca flour mix and blend until a thick batter is formed.

  • Using a large serving spoon, spoon the batter into the  coconut oil in the heated pan to form hash brown rounds, shallow on medium heat until a brown crust has formed – this takes about 5 minutes.  Flip over and flatten a bit with a spatula.  Cook for another 3 to 5 minutes, then remove from heat.

  • Serve warm as preferred and most importantly, Enjoy!

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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