/> Clean Convenient Cuisine: What's For Breakfast, Lunch or Dinner: Sweet Potato Pancakes

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Wednesday, August 25, 2010

What's For Breakfast, Lunch or Dinner: Sweet Potato Pancakes

I was flipping through Real Simple and stumbled upon a wonderful article about sweet potatoes. Since I am one of sweet potatoes' biggest fans, I was happy to see a magazine actually writing about them. And then one of my favorite dishes appeared - sweet potato pancakes. I love anything with the word pancake in it (as seen by my previous posts) and instantly remembered how much I love these.

Though you can make them with flour, eggs, oatmeal, etc., this recipe is a healthier version with no flour or extra starch - a pancake made almost entirely from the sweet potato itself. When you purchase sweet potatoes, look for smooth, unblemished potatoes (the darker the color, the more antioxidants). They are a great source of A and B vitamins, potassium and iron. These pancakes are a bit more savory, so top with yogurt, fruit, pecans, or eggs, or eat with salmon for a tasty lunch or dinner option.

Sweet Potato Pancakes


1 pound sweet potatoes
1 medium onion, grated
3 garlic cloves, grated
1/4 tsp. nutmeg
1/4 tsp. sage (optional)
3 tbs. corn starch (you can also use self-rising flour)

Peel and cut potatoes into cubes and roast at 400 degrees for 15 minutes or until they are tender. Remove and transfer to a mixing bowl. Mash until nearly smooth. Add the remaining ingredients. Heat a large skillet with cooking spray or a little olive oil. With your hands, form the batter into small discs. Cook pancakes 2 to 3 minutes per side, until a light brown. Blot with paper towels before serving. Top with chives.

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