Try this Sweet Potato Pancakes with Curried Yogurt Sauce recipe, or contribute your own.
Suggest a better descriptionTo prepare pancakes: Shred sweet potato into medium bowl. Add shallot and ginger. Add egg; mix well. In a small bowl, stir together flour, curry powder, baking powder, salt and pepper to taste. Stir into potato mixture. Spray large skillet with cooking spray or coat with oil. When skillet is hot, drop in batter by heaping tablespoonfuls to form 6 to 8 pancakes. Fry until golden brown, about 3 minutes per side. Meanwhile, prepare sauce: Combine yogurt, curry powder and sugar in small bowl. Stir well. To serve, arrange 3 or 4 pancakes on each of 2 plates. Serve yogurt sauce on top or on the side. Yield: 2 servings. Comments: Potato pancakes taste better when cooked in oil; use it if calories arent an issue. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Bev Bennett Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 2 servings | ||
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Calories: 270 | ||
Calories from Fat: 28 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 106.9mg | 33 % | |
Sodium 213.1mg | 7 % | |
Potassium 174.5mg | 5 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 54.8g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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