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Sweet potato pancakes

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Ingredients for 2 servings:

  • 300 g mashed potatoes (sweet potato mash)
  • 3 tbsp flour
  • 1 egg(s)
  • some oil
  • e.g. salt and pepper
  • e.g. paprika powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Using leftovers, vegetarian

Mix the sweet potato mash with the flour and egg. Season with salt, pepper, and paprika if desired. Heat the oil in a pan and, using a large spoon or ladle, add the batter to the hot oil. Sear for a bit, then turn and sear on the other side. The pancakes can be eaten as is or with herb curd or sweet and sour sauce. This recipe is intended as a way to use up leftover sweet potato mash. Alternatively, the sweet potato mash can be cooked separately by peeling the sweet potatoes and steaming them with a little water in a covered pan or steaming them in a steamer until tender. Then simply mash or puree them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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