Sweet Potato Pancakes Recipe
Are you looking for the best sweet potato pancakes recipe? Use the freshest of vegetable available to get a great sweet potato pancakes. This sweet potato pancakes as a breakfast is a winner! Do try this and get back to me with your views.
Ingredients
2 large eggs
1/2 teaspoon salt, or to taste
3 green onions, slivered or sliced (1/3 cup)
2 tablespoons minced parsley
2 tablespoons minced fresh basil, or 2 teaspoons dried basil, crumbled
2 small sweet potatoes, peeled and shredded (3 cups)
2 medium-size carrots, peeled and shredded (1 cup)
3 tablespoons all-purpose flour
3 teaspoons olive or canola oil
Directions
1 Preheat the oven to 200°F. In a large bowl, beat together the eggs and salt. Add the green onions,
parsley, basil, sweet potatoes, carrots, and flour and toss
until well combined.
2 In a 12 -inch nonstick skillet, heat 1 teaspoon of the oil over low heat for 2 minutes. For each pancake, drop 2 tablespoons of the sweet potato-carrot mixture into the skillet, then use a spatula to flatten it slightly to about 3 inches in diameter and 1/4 inch thick. Make 4 pancakes at a time and cook for 3 to 4 minutes on each side or until golden brown. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and sweet potato-carrot mixture until you have 12 pancakes.
parsley, basil, sweet potatoes, carrots, and flour and toss
until well combined.
2 In a 12 -inch nonstick skillet, heat 1 teaspoon of the oil over low heat for 2 minutes. For each pancake, drop 2 tablespoons of the sweet potato-carrot mixture into the skillet, then use a spatula to flatten it slightly to about 3 inches in diameter and 1/4 inch thick. Make 4 pancakes at a time and cook for 3 to 4 minutes on each side or until golden brown. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and sweet potato-carrot mixture until you have 12 pancakes.
