Try this Sweet Potato Pancakes recipe, or contribute your own.
Suggest a better descriptionIn a food processor fitted with a grating disk, shred sweet potatoes and onion. Transfer to a large bowl. Stir in eggs, flour, 1 tsp. salt, and ½ tsp. black pepper.
Line a rimmed baking sheet with paper towels and place near stove. In a large nonstick skillet, heat ¼ cup olive oil on medium-high heat until shimmering. Form each pancake using 2 rounded Tbsp. sweet-potato mixture. Cook 5 or 6 pancakes at a time until browned and crisp, about 3 minutes per side. Transfer to prepared baking sheet. Repeat, making sure to stir sweet-potato mixture before forming each batch, using more oil as needed.
Transfer pancakes to a second rimmed baking sheet. Sprinkle on remaining ½ tsp. each salt and black pepper and reheat in a 375° oven, about 8 minutes. Arrange pancakes on a platter and serve.
Read more: http://www.oprah.com/food/Sweet-Potato-Pancakes-Recipe#ixzz3PNw6DxZj
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 142 | ||
Calories from Fat: 20 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 261.6mg | 9 % | |
Potassium 530.6mg | 14 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 20.1g | ||
Protein 9.3g | 13 % | |
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: 142
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