Sweet Potato Pancakes

 
One of my weaknesses is potatoes. I love potatoes. If I could eat potatoes every day I would but I cannot because of my diabetes. So….. looking at other alternatives, I have been searching. Sweet Potatoes are one of the things I eat quite a bit because of the nutritional value and it does not make my blood sugar go nuts. I am always looking for new recipes and ideas to for different things and I have seen things like Sweet Potato Black Bean Chili, Sweet Potato Soup, Sweet Potato Nachos….. interesting and the search goes on. I will eventually cook all of my food searches some day. My first quest to find a recipe that is familiar to me and I do make it often which is Potato Pancakes. Since we know potatoes makes the sugar spike as it is a complex carbohydrate, I tried Sweet Potatoes instead, a simple carbohydrate. Many of the recipes called for sugar, brown sugar, honey, – why add sugar, sweet potatoes are naturally sweetened as it is. Omit sugar. I baked my Sweet Potato Pancakes because I did not want the added fat of frying them like Potato Pancakes. I am in love. What a great turnout, I hope you enjoy as much as I did. Next time I am going to try adding grated an apple – thinking …….

Sweet Potato Pancakes
Created on 02/01/11

Sweet Potato Pancakes

2 very large sweet potatoes shredded to equal about 4 cups
1 medium onion finely chopped
2 eggs beaten (you can use any type of egg substitute to suit your diet)
¼ cup of garbanzo bean flour or regular flour (use what will suit your diet preferences)
Salt and Pepper to taste (approximately ½ teaspoon to 1 teaspoon depends on your taste buds)
1 teaspoon of cinnamon
½ teaspoon of freshly grated nutmeg
Sour cream, yogurt, applesauce whichever you prefer, I added cinnamon to my sour cream for that extra oomph and yum!

Shred the sweet potatoes using a hand held grater (work) or a food processor (easy) with the grater attachment.

Sweet Potatoes Pancake Prep

 
 
Put in a bowl; add the onion, eggs, flour, salt, pepper, cinnamon and nutmeg. Mix well using a wood spoon. Using a large scoop equal to ½ cup, to form the lump and then put on a stone or a lightly greased cookie tray, flatten with scoop or wood spoon to resemble a patty. Bake at 375 degrees for 35 to 40 minutes depending on your oven, you want the outsides of patties to be really crispy. Flip the pancakes if using a cookie sheet 20 minutes into cooking, continue cooking for additional 20 minutes. A stone will brown the patties thoroughly without flipping the sweet potato patties over. Serve with cinnamon sour cream, yogurt or applesauce. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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