Sweet Potato Pancakes

The purple sweet potatoes are gorgeous! When you peel them, they are a regal shade of purple that adds class to any meal. They also have an interesting flavor somewhere in between a sweet potato and a regular potato. This makes them really conducive to vegetable pancakes with dipping sauce.

I made this while my mom was in town and she helped with the prep. Mom knew of a dipping sauce that was mayonnaise, garlic and lemon juice but we decided that we wanted to try something different. We thought about using yoghurt but decided that mascarpone would be a nice base for a garlic dipping sauce for the sweet potato pancakes. It was.

I didn’t know how much batter I’d get from the sweet potatoes and ended up with a lot. Fortunately, the batter keeps well. We used half the batter for dinner one night and then used the rest two nights later. It was just as good. I used Mark Bittman’s recipe for the pancakes. As usual for Bittman, it was awesome. I also served it with the Red Cabbage Slaw, which made a perfect side dish. It made for a crisp and refreshing palette cleanser after the garlic dipping sauce.

A note about shredding the sweet potatoes: I tried using my mandolin at first and had zero success. You really need to julienne/shred the sweet potatoes in the Cuisinart using the shredding blade. It was the only way to get them the right cut and thickness without chopping for hours with a knife or breaking your mandolin with the force of pushing the potato back and forth.

The recipe:

Pancakes:

1 medium-large sweet potato

1 egg

1/2 onion, chopped

1/2 c milk (or as needed to get the batter moist but not soupy)

Salt and pepper to taste

2 TB olive oil

Yield: 8 pancakes

TKT: 45 minutes

Shred sweet potato in Cuisinart

Put egg (slightly beaten), onion, sweet potato, milk, salt and pepper in a bowl and mix well with a spoon.

Heat oil in a saucepan

When oil is hot, drop sweet potato mixture into saucepan, leaving room between pancakes so that you can easily flip them.

Cook pancakes until golden brown on both sides (6-7 minutes per side)

Serve hot.

Garlic dipping sauce:

1/3 c mascarpone

1 TB lemon juice

1 clove garlic, minced

Mix all ingredients together in a bowl.

Suggested additions, substitutions and variations:

-You can use any vegetable in these pancakes. The cooking time may change a little depending on what veggie you’re using (zucchini will cook faster, for example).

-You can also use lime juice in the dipping sauce.

-If using a fresh lemon or lime, add a little zest to the top of the sauce for color.

The Peaceful Mom

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4 responses to “Sweet Potato Pancakes

  1. Pingback: What’s in the Box? #51 « In Her Chucks·

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