Sweet Potato Pancakes
Makes 8 - 10 pancakes
- 1/2 cup flour
- 2 tsp sugar
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp brown sugar
- 1 tsp baking powder
- 1/2 tsp cayenne powder
- salt and pepper to taste
- 2 large eggs, beaten
- 1/2 cup milk
- 1 lb sweet potaotes, peeled and shredded
- 3 tbsp veg oil
- Mix everything from flour to the salt and pepper.
- Stir in the eggs and enough of the milk to make it moist, toss in the sweet potatoes and add more milk if necessary to make a nice stiff batter. Don't worry, you really can't screw it up.
- Heat the oil in a saucepan over medium-high until hot.
- Drop 1/4 cup of the sweet potato mix and flatten with a spatula. Repeat until the pan is full but NOT crowded.
- Cook 5 - 8 minutes until golden, flip and repeat on the other side.
- Place cooked pancakes on a paper towel lined plate and cook the rest of the mixture.
- Serve with yogurt or
- Cool completely before freezing.
- Reheat by placing on a single layer on a baking sheet in a preheated 325F oven for 10 minutes or until hot through.
**If you wish to bake these you can. Do it on parchement paper and at 425 for 10 minutes, flip and cook another 5 - 10 minutes.
Here's another make ahead that actually does freeze well. I like to reheat it in the oven.
Serves, well that depends on how many tatties you peel...
- 2 potatoes per person plus 1 extra for the pot (seriously, this is how I learned to plan enough mashed potatoes)
- Salt and Pepper to taste
- Peel the potatoes and place in a pot. Fill with an inch of water. You want to steam the potatoes more than boil them. You can use a steamer if you like.
- Cook the potatoes until they are tender when poked with a fork.
- Drain the potatoes and let cool a bit, about 10 minutes
- Mash the potatoes
- Add equal parts mustard and mayo to start. I usually start with 1//4 cup of each if I'm making potatoes for 2. Taste. Add more mustard and/or mustard as you like. Add a tsp or 2 of sugar to balance the mustard. Taste. Add salt and pepper if necessary. Taste. Are you getting my point? It's all about your taste.
- Once you've got it to your liking you can serve it warm or cold (Newfoundlanders have this as part of a "Cold Plate" for all sort of functions all year long!)
- You can also freeze this but if you do you really have to serve it warm after the it's defrosted. Just heat it in a baking dish at 325F for about 30 minutes until heated through. It's quite nice.