Sweet potato pancakes are perfect little treats of crispy, crunchy, creamy deliciousness. Small plate at lunch? yes. Side dish at dinner? yes. Topped with an egg for breakfast or brunch? yes, yes, yes. And the fact that they are quick and easy to make? Yes, please.
I made this recipe last night for dinner served alongside roast chicken and a large salad. Everyone was very happy. I had some batter left over so this morning I fried additional pancakes and topped them with eggs-over-easy for a quick brunch. The chipotle drizzle adds a bit of heat, but you could use sour cream, applesauce or your favorite onion dip. (I leave them plain at breakfast) So good. Trust me...make these sweet potato pancakes. You will be very happy.
Sweet Potato Pancakes with Chipotle Drizzle
1 lb unpeeled sweet potatoes, grated (I use my food processor for this)
1 white onion, grated
3 tablespoons milk
1/3 cup white whole wheat flour
1/2 teaspoon cayenne pepper
extra virgin olive oil
1/4 cup mayonnaise
1 tablespoon (or more) adobo sauce (from a can of chipotle peppers)
Place the grated potatoes on a large, clean tea towel. Roll closed and squeeze as much moisture from the potatoes as you can. Unroll and scrape potatoes into a large bowl. Add the onion.
In a small bowl whisk together the milk and egg. Pour into the bowl with potatoes and onions. Stir in the flour, cayenne and a large pinch each salt and pepper.
Heat a large skillet over med-high heat until hot. Pour a thin layer of olive oil in the bottom of the pan. (2-3 tablespoons) Using a measuring cup, scoop 1/4 cup batter for each pancake into skillet. Flatten with a skillet and cook until the bottom is golden brown. Flip and continue cooking on the other side until crispy and golden brown. Place on paper-towel-lined plate to drain. Repeat with remaining batter. Cooked pancakes made be placed on cookie sheet and kept warm in 300-degree oven. (remove paper towels)
Combine mayo and adobo sauce to taste. Plate pancakes and drizzle chipotle sauce over top. Serve immediately.
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