Delicious Living
  • 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

Sweet Potato Pancakes with Rosemary

Lisa Turner | Delicious Living
  • Serves: 6 people
  • Calories per serving: 190

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.

  1. 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.


Nutrition Facts Per Serving:
Calories: 190 calories
% fat calories: 35
Fat: 7g
Saturated Fat: 2g
Cholesterol: 41mg
Protein: 6g
Carbohydrate: 25g
Fiber: 3g
Sodium: 240mg


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