Prep tips: Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you're using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor.
Recipe Yield:
6 servings
Recipe Calories:
190
Recipe Ingredient Details:
2 cups cooked sweet potatoes (large)
1 large egg, beaten
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon finely minced fresh rosemary leaves
2 tablespoons olive oil, divided
Recipe Instructions:
Preheat oven to 400°. In a medium bowl, mash together sweet potatoes and egg. Add flour and mix well. Stir in cheese, salt, pepper, and rosemary. Add additional flour if needed to make a stiff dough. Form into six patties and place in a baking dish coated with 1 tablespoon olive oil. Bake for 12–14 minutes, until golden. Flip pancakes over and flatten gently with a spatula. Brush tops with remaining olive oil and bake for 7–8 minutes more, until crispy. Serve hot.
Thu, 2012-06-28 14:11
