Dan Wheeler’s 'Sweet Potato Hash Brown' Recipe

Today on the Be An Athlete blog, brand ambassador, Daniel Wheeler, shares his recipe for ‘Sweet Potato Hash Browns,’ taken from his amazing new cookery book; The Macro Recipe Book Vol. 2.

Specifically targeting flexible dieters, the book differentiates itself from the competition with its high level of detail, as well as the inclusion of a revolutionary new MyFitnessPal barcode for every recipe - a world first for macro recipe books – meaning you can scan the recipes straight into the app, and monitor your nutritional intake like never before!

The Macro Recipe Book Vol. 2 contains 50 new recipes, covering breakfast, lunch, dinner, snacks, desserts and even sauces. The book also explains, in detail, how to calculate your own macros, as well as how to track them, and includes a full allergy breakdown for each recipe, which has been approved by a registered dietician. And for those of you on the Weight Watchers diet, the macros have even been converted into Weight Watcher Points!

Below is an excerpt from the book, explaining how to cook Dan’s beloved sweet potato hash browns, so what are you waiting for?

LOG IT, COOK IT, FUEL IT

Sweet Potato Hash Browns Recipe

I remember the days of Waffle House. Before I could drive, my dad would pick me up from a two hour ballet class, and dinner would be waffles and hash browns (with extra maple syrup, of course – what else would you want after two hours of ballet?). I really missed those hash browns, and thought it was about time to come up with a recipe to recreate them. Behold!

The good news...? This recipe has been tested by many readers and rated “foolproof”! One of my Instagram followers told me that this is the only sweet potato recipe that does not fall apart on her. You can make these Sweet Potato Hash Browns with breakfast, or as a starter with something else to dip in. Or with anything. Do you need an excuse for sweet potato hash browns? No you don’t.

INGREDIENTS

Serves 9

Imperial measurements: -

4 medium sweet potatoes
2 eggs, whisked
1/2 cup almond flour
2 teaspoons sea salt
1/4 cup green onions, chopped
1/4 cup coconut oil

Metric measurements: -

4 medium sweet potatoes (560g)
2 eggs, whisked
65g almond flour
2 teaspoons sea salt
1/4 cup green onions, chopped
60ml coconut oil

DIRECTIONS

1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with ½” of water. Microwave for 7-9 minutes, or until tender.

2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.

3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.

4. In a skillet (I use cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350° fahrenheit. Then drop in sweet potato “cakes” in batches of about 2-3 tablespoons. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.

5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!

MACROS (per serving)

CARBS = 13.6g
FAT = 9.7g
PROTEIN = 2.8g

TOTAL KCALS (per serving) = 148.7kcal
WEIGHT WATCHERS PRO POINTS

USA = 4
UK = 4

Let us know how you get on with the above recipe in the comment box below, and if it's a runaway success, then check out the official Macro Recipe Book page here!