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)
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon dried fines herbs
1/4 medium yellow onion
2 eggs, lightly beaten
2 tablespoons coconut oil or high-heat sunflower or canola oil
Place shredded sweet potatoes in a large mixing bowl. Sprinkle with rice flour, salt, pepper, 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 of the oil in a large skillet over medium heat. Working in batches, and using more oil as needed, drop 1/2 cups of 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.
Per Serving: Serving size: Not including ricotta cheese or cottage cheese., 270 calories (80 from fat), 9g total fat, 7g saturated fat, 85mg cholesterol, 340mg sodium, 43g carbohydrates, (5 g dietary fiber, 29g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.