I really wanted to call these pancakes, but they don’t really look like what I’m used to. I guess we can still call them sweet potato pancakes, but they did turn out to be, well, chubbier than I had expected.
I think you will like these pancakes/fritters/chubby bunnies/balls of fun. I’m getting more and more of a sense of what readers and subscribers look for in recipes (need I remind you? This whole blog is about YOU!), and I am getting the most positive feedback from seasonal, healthy, and quick recipes. Price also seems to be important for you, but as far as I can tell most recipes are within your budget (because they need to be in my tiny budget too).
Maybe you’re thinking to yourself, I don’t want to make this because sweet potatoes are hard and unfriendly, and I’ll probably have to roast them for an hour before I can even start using them. I’m so happy to say, that’s just not true! This recipe is great because you can grate the sweet potato, or mash it up in a food processor, and you can even leave the skin on! If you do leave the skin on, make sure you give the potato a facial, really clean it up.
There’s nothing super fancy in this recipe. Just a trust-worthy sweet potato, mixed around with some feta, cilantro, an egg, flour, and of course cayenne pepper to really kick you in the pants.
There’s kind of a lot of flour in the recipe – at least I consider 1/4-cup to be a lot. If you want to use less, your food will still taste great, but you’ll probably have sweet potato-feta-cilantro hash (which I’m not knocking at all – that’s how my first batch came out and it was gooood).
Since you’ve been such a good reader, you can even top your pancakes with a dollop of thick yogurt!
Have a lovely weekend. Please don’t forget to smile at strangers.
- 1 medium-sized sweet potato, peeled or unpeeled, grated with a hand grater or in a food processor
- 1 tablespoon chopped fresh cilantro
- 1/8-teaspoon cayenne pepper
- 1 egg
- 1/4-cup flour (whole wheat or all purpose are O.K.)
- 2-3 tablespoons crumbled feta
- oil for frying
- 1 handful raw pumpkin seeds (or whatever nutty/seedy topping you prefer), optional
1. Place first 5 ingredients in a bowl and blend with a fork. Season to taste with salt and pepper.
2. Heat oil in a large skillet over high heat until very hot (if you drop a dollop of batter it should immediately start sizzling).
3. Add batter by the spoonfuls. Mold them into pancake shape with the back of a spoon. Cook until both sides are browned, about 2 minutes per side.
4. Sprinkle pumpkin seeds if using and top with sour cream, yogurt, or applesauce.