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.
Directions
- 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 |
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| % fat calories: 35 |
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| Fat: 7g |
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| Saturated Fat: 2g |
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| Cholesterol: 41mg |
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| Protein: 6g |
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| Carbohydrate: 25g |
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| Fiber: 3g |
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| Sodium: 240mg |
