Ingrédients pour Spicy Sweet Potato Pancakes
- Sweet Potatoes
- 2 large eggs
- 1/2 medium yellow onion
- Unbleached Flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon curry powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Cayenne Pepper
- Unsalted Butter
- Vegetable Shortening
- Chunky Applesauce
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Comment préparer Spicy Sweet Potato Pancakes
- Preheat oven to 400°F (200°C). Wash and peel 2 large sweet potatoes. Cut into 1-inch cubes and roast for 30-40 minutes, or until tender. Allow to cool completely.
- While sweet potatoes are roasting, finely grate 1/2 medium yellow onion. Wrap the grated onion in a clean kitchen towel and squeeze out excess moisture.
- Once the sweet potatoes are cool, mash them until mostly smooth (some texture is okay).
- In a medium-sized mixing bowl, combine the mashed sweet potatoes, 2 large eggs, 1/2 cup all-purpose flour, 1/2 teaspoon ground nutmeg, 1 teaspoon curry powder, 1/4 teaspoon black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper (or more, to taste). If the mixture is too wet, add more flour, 1 tablespoon at a time, until it holds its shape.
- Stir well to combine all ingredients thoroughly.
- Heat 2 tablespoons butter and 1 tablespoon shortening in a medium-sized skillet over medium heat.
- Once the butter is melted and shimmering, drop spoonfuls of the sweet potato mixture into the hot skillet, forming 3-inch pancakes, about 1/4-inch thick. Cook 3-4 pancakes at a time.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer cooked pancakes to a wire rack or paper-towel lined plate to drain excess grease.
- Repeat steps 7-9 until all the batter is used, adding more butter and shortening to the skillet as needed.
- Serve immediately with your favorite toppings, such as sour cream, applesauce, or a dollop of plain yogurt.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
12g
Fat
77g
Carbs
5g
