Sweet Potato Pancakes
Note: Makes 1 1/2 dozen if potatoes are large. Similar to Latkes. The first recipe is adapted from one that calls
for a white potato and a carrot as well. Hand grating the potatoes makes for a
fluffier pancake. Would make an excellent after-school or work snack, because
they're as good cold served with some chutney, applesauce, or see Salsas and Relishes. One Bon Appetit (11/01)
recipe boils the potatoes first till just tender, then grates them. Serve with
Jerk Chicken and greens. Mom
'Ralph' Dorrington's recipe below is a spicier version that calls for mashed
1. Grated Sweet Potato Pancakes
1 whole sweet potato
1/2 med onion
pepper to taste
nutmeg to taste
3 eggs, lightly beaten (eliminate one egg yolk for a low cholesterol version)
1 1/2 T flour
1 T matzo meal (fine bread crumbs OK)
1. Grate first 2 ingredients together into colander and let drain.
2. Add rest of ingredients. Use a fork to toss. Add more flour if necessary.
3. Heat oil on medium-high. Spoon large tablespoons of batter for each pancake. Turn to medium and brown each side till crisp-tender. To keep pancakes from falling apart when turning, use a spoon and a spatula when flipping.
2. Mom's Sweet Potato Pancakes
2 cups mashed sweet potatoes
1/2 cup coarsely rated onions
4 tsp unbleached all purpose flour
1 tsp ground nutmeg
1 tsp curry powder
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
8 TBS unsalted butter
8 TBS veg shortening
Place potatoes and eggs in a medium sized bowl. Put grated onions in towel and squeeze out moisture. Add to bowl.
Add flour, nutmeg, curry, pepper, salt and cayenne pepper. Stir well. Cover and refrigerate 1 hr before cooking.
In medium sized, non-stick skillet, melt 2 TBS butter and 1 TBS veg shortening over med heat. When it sizzles drop in potato
mixture to form 3 inch by 1/4 inch pancakes. Brown both sides.
Add butter and shortening as necessary while cooking.
Serve with applesauce.