Sweet Potato Pancakes
Made with shredded sweet potatoes instead of cooked, mashed potatoes, this savory side dish goes well with chicken, pork or tofu. Cooking in coconut oil adds a tropical flair. Serve with ricotta cheese, cottage cheese or Mascarpone cheese for a special treat.
2 medium sweet potatoes or yams, peeled and shredded (about 4 cups)
2 tablespoons white or brown rice flour (wheat flour can be substituted)
Sea salt
White pepper (optional)
1 teaspoon granulated garlic
1 teaspoon dried fines herbs
1/2 cup minced yellow onion
2 large eggs, lightly beaten
2 to 3 tablespoons coconut oil or high-heat sunflower or safflower oil
Place shredded sweet potatoes in a large mixing bowl. Sprinkle with rice flour, salt, white pepper if using, garlic granules and fines herbs. Mix well. Toss in minced onion. Pour in egg and mix until egg completely coats sweet potatoes.
Heat 1 tablespoon oil in a large skillet. Working in batches, and using more oil as needed, use 1/2 cups sweet potato batter to make each pancake.
Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately.
- Whole Foods Market
