I came up with this dish on day 6 of my second Whole30 challenge. While, I truly enjoy eating without restrictions for the pure joy of it, I enjoy a great sense of accomplishment when doing Whole30. I am doing something that really makes my body feel good. Sometimes it is hard (that is why they call it a challenge), but it is also equally rewarding. Both times I started the challenge, I got out my food processor on day 1 and prepped a bunch of riced cauliflower and shredded sweet potato. Both of these ingredients are great bases for all kinds of healthy dishes and having them on hand in the freezer is ever so useful to the busy mama.


4tbsp. bacon grease, olive oil, coconut oil or any combination
1/2 onion diced
4 cloves of garlic peeled and finely chopped (or as much or little as you prefer)
4 cups shredded sweet potato
2-3 cups stemmed, finely chopped kale
2 eggs
optional-1/2-1cup Whole30 compliant flour (almond, coconut, tapioca etc.)


Melt a tablespoon of your choice of oil in a pan on medium heat (I love cast iron). Add onion and garlic. Sauté until soft and fragrant. Add chopped kale and sauté until soft.

Beat two eggs and mix with shredded sweet potato and flour (if you choose). Add kale, garlic and onion mixture.

Lower pan heat to medium low. Add a few more tablespoons of oil to pan. Drop one inch mounds of fritter in pan and flatten with back of utensil. Cook until golden brown about 10 minutes. (Cooking them slowly gives the sweet potato time to soften. Flip and cook until golden on second side, about 5 more minutes. If you want them to fry up faster you can par boil the shredded sweet potato in advance). Mix between batches to keep egg incorporated in mixture. Place fritters on paper towel while finishing fritters. Serve warm

Serving ideas:

I love these as a side with any protein.
I reheat them the next morning and top with a fried egg with or without bacon.
They make a great base for any bite size appetizer if you make them smaller.