Sweet Potato Pancakes
Sweet Potato Pancakes
Photography by Yvonne Duivenvoorden
- Portion size: 16 pancakes, 8 servings
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 4 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 77 mg |
| sodium | 141 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 65 |
| vit C | 17 |
| folate | 8 |
This is one of my favourite options on the breakfast buffet, especially with fresh poached or scrambled eggs and sausage.
Ingredients
- 2 2russet potatorusset potatoes, (1-1/2 lb/750 g)
- 1 1sweet potatosweet potatoes
- 3 3eggeggs
- 1 tsp 1tspCajun seasoning
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspbutter
- 2 tbsp 2tbspvegetable oil
Preparation
Peel potatoes and sweet potato. By hand or in food processor with shredder blade, grate potatoes and sweet potato; squeeze out liquid. In large bowl, whisk together eggs, Cajun seasoning, salt and pepper; add potatoes and toss to mix.
In large skillet, heat one-quarter each of the butter and oil over medium-low heat. Drop potato mixture by 1/4 cupfuls (50 mL) into skillet; press to flatten slightly. Fry, in batches, turning once and adding remaining butter and oil as necessary, for about 15 minutes or until tender and edges are golden. (Make-ahead: Cover and refrigerate for up to 24 hours; reheat on baking sheet in 450°F/230°C oven for about 5 minutes.)
Source : Canadian Living Magazine: February 2008
