Spicy Sweet Potato Pancakes
These savory pancakes work beautifully as an appetizer or as a side dish. You can roast your sweet potatoes several days ahead and keep them in the refrigerator until you're ready to make the pancakes.
Ingredients:
2 cups mashed sweet potatoes (2 large or 3 small sweet potatoes, roasted)
2 eggs, slightly beaten
1/2 cup coarsely grated onion with the water squeezed out (1 small onion or 1/2 of a large onion)
1/3 cup flour
1 teaspoon nutmeg (freshly grated is best)
1 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Butter and olive oil for frying
Method:
Preheat oven to 350 degrees F
Wash and dry sweet potatoes, prick skins with a fork several times and wrap in foil. Place on a baking sheet and roast for 45 minutes. Turn the oven off and leave the potatoes in the oven. They will continue to cook in the cooling oven. After an hour, remove sweet potatoes from oven and allow to cool completely.
Grate your onion on the large holes of a box grater. The onion will release a lot of water. Place the grated onion into a clean dishtowel and squeeze all the water out. You want the onion to be very dry so you don't water down your pancakes.
Once the sweet potatoes are cool, remove the skin with your fingers. Place peeled sweet potatoes into a large bowl. Mash with a fork until thoroughly blended. Add beaten eggs, flour, onions and spices. Stir well to combine.
Over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil to a pan. Drop about 1/4 cup of the mixture to form a small pancake. Flatten with the back of a spoon and allow to cook until brown on one side, 3 to 5 minutes. Flip and cook and additional 2 to 3 minutes until both sides are golden brown.
Drain pancakes on several sheets of paper towels.
Serve with a sprinkling of sea salt and sour cream if desired.
Sweet potato pancakes can be made several days in advance and kept in the refrigerator. Reheat the pancakes in a 350 oven on a sheet tray for 8 to 10 minutes until warmed through.
Chef's Notes:
Sweet potato pancakes can be made several days in advance and kept in the refrigerator. Reheat the pancakes in a 350 oven on a sheet tray for 8 to 10 minutes until warmed through.