Dan here today. In my ongoing effort to save money on groceries, I have taken to buying whatever is on sale at the Sunflower each week and then planning the weekly meals around those ingredients. So last week, when sweet potatoes were on sale, I came home with 7 pounds of them. This was perhaps a few more sweet potatoes than I needed, but I was able to cover a substantial number of them in butter and sugar and make them delicious using this recipe. However, that still left me with about 2 pounds remaining, and while I enjoy butter and sugar, I figured I should try something else.
Beth suggested making sweet potato latkes, and that seemed like a good idea to me. I took the remaining two pounds of sweet potatoes, peeled and grated them, and then tried to turn them into pancakes. Unfortunately, I quickly discovered that while that works with regular potatoes, sweet potatoes don’t bind together on their own – I’m guessing because they don’t have as much starch. I quickly turned to the Internet to find an alternate recipe and located this one on epicurious. I made a few changes, most notably eliminating the scallions, and I’ve posted my version below.
Total Time: 45 min.
Active Time: 45 min.
2 lbs sweet potatoes, peeled and grated
4 eggs, beaten
2/3 cup flour
2 tsp salt
2 tsp cinnamon
1. Combine all ingredients in a large bowl and form into pancakes
2. Coat the bottom of a large skillet with olive oil and heat over medium high heat. Working in batches, cook the pancakes for 5 minutes on a side. You may need to add additional olive oil between batches
3. Eat pancakes and enjoy. You may want to top them with a dollop of yogurt.
Makes: 15 pancakes
Nutritionals (per pancake): 148 cal, 7.3 g fat, 16.5 g carb, 2.0 g fiber, 3.2 g protein
Note: The nutritionals assume that about 4 tbsp of olive oil get absorbed into the pancakes and does not include yogurt topping.