• 1 Sweet Potato, grated
  • 5 Eggs
  • Pinch of salt
  • 1 tbsp Olive/Macadamia/Coconut Oil
  • 4 Rashes lean bacon
  • Handful of Spinach
  • Lemon Tahini Mayonnaise Dressing
  • 1 tbsp Whole egg mayonnaise
  • 1 tbsp Tahini
  • Juice and Zest of a lemon
  • Pinch of salt
  • 1 Garlic clove, finely chopped


  1. Lightly beat and egg and combine it with the sweet potato along with a pinch of salt in a bowl. Using your hands form them into circular patties.
  2. Add oil to a large frypan on high heat and cook sweet potato cakes for 2 mins on each side or until golden brown. Remove and set aside.
  3. Combine all ingredients for dressing in a bowl and set aside, alternatively put them in a jar and shake just before serving.
  4. Add bacon to the pan, you may need a dash of more oil, and cook for 2 mins on each side until golden brown, Finish off with the eggs frying sunny side up if you can, that’s my favourite, for 2 minutes
  5. Finish by wilting the spinach in the same pan for 30 seconds.
  6. Place the sweet potato stack down, top with spinach, bacon, egg and a drizzle of lemon tahini mayonnaise dressing

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.