Sweet Potato Pancakes with Curried Yogurt Sauce

Category: Side Dish

Cuisine: American

Ready in 45 minutes

Ingredients

1 Egg

2 tb All-purpose flour

1 tb Minced candied ginger

1/2 ts Salt

2 tb Sugar or honey

(or 2 tbspns vegetable oil)

1/2 c Plain fat-free yogurt

1/4 ts Baking Powder

(or equivalent measure of

1 lg Sweet potato -; (abt 3/4 lb)

1 lg Shallot; peeled, minced

1/2 ts Curry powder

1/4 ts Curry powder

Freshly ground white pepper

Nonstick cooking spray


Directions

To 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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