Sweet Potato Pancakes with Rosemary

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.

Sweet Potato Pancakes with Rosemary

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Servings

6 people

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Ingredients

• 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

Ingredients 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

Servings 6 people Print Recipe

Instructions

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.

Recipe Notes

Nutrition Facts

Sweet Potato Pancakes with Rosemary

Amount Per Serving

Calories 190

* Percent Daily Values are based on a 2000 calorie diet.

 

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