Savory Sweet Potato Pancakes

[kirra]

Savory Sweet Potato Pancakes

Made with shredded sweet potatoes instead of cooked, mashed potatoes, this savory side dish goes well with chicken, pork or tofu. Cooking in coconut oil adds a tropical flair. Serve with ricotta cheese, cottage cheese or Mascarpone cheese for a special treat.

Ingredients:

2 medium sweet potatoes or yams, peeled and shredded (about 4 cups)
2 tablespoons white or brown rice flour (wheat flour can be substituted)
Sea salt
White pepper (optional)
1 teaspoon granulated garlic
1 teaspoon dried fines herbs
1/2 cup minced yellow onion
2 large eggs, lightly beaten
2 to 3 tablespoons coconut oil or high-heat sunflower or safflower oil

Preparation:

Place shredded sweet potatoes in a large mixing bowl. Sprinkle with rice flour, salt, white pepper if using, garlic granules and fines herbs. Mix well. Toss in minced onion. Pour in egg and mix until egg completely coats sweet potatoes.

Heat 1 tablespoon oil in a large skillet. Working in batches, and using more oil as needed, use 1/2 cups sweet potato batter to make each pancake.

Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately.

Nutritional Info:
Not including ricotta cheese or cottage cheese.
Per serving (231g-wt.): 270 calories (80 from fat)
9g total fat, 7g saturated fat
5g protein
43g total carbohydrate (5g dietary fiber, 29g sugar)
85mg cholesterol, 340mg sodium