Sweet Potato Pancakes
I’ve long been a lover of potato pancakes”¦what’s not to like, right?! I wanted to enjoy a sweet potato latke that would be Whole30 complaint. I prefer the Japanese, lighter-fleshed sweet potatoes, but the question was: raw, or partially baked? We went with raw, and mixed it with onions, eggs and sea salt, then sautéed in coconut oil. In my opinion, it is a mistake to cook them in advance and then bake to heat. That’s an absolute no–they simply have to be made to order, end of story. These were delicious, and not a crumb left!
Thanks to Yahoo Canada for the repost and in celebration be sure to sign-up for the All-Clad TK Stainless Steel Rondeau Pan.
[recipe title=”Sweet Potato Pancakes” print=”true” ]
- 2 medium sweet potatoes, peeled and shredded (about 4 cups)
- 1/4 medium onion, shredded (about 1/4 cup)
- 2 large eggs
- 1 teaspoon sea salt
- Coconut oil, for frying (or a high heat oil of your choice)
Place the shredded sweet potatoes and onion in a large bowl and combine. In a separate bowl, beat the eggs with a fork. Then, add the egg mixture to the potatoes and onions and combine well.
Heat a large skillet over medium heat and add coconut oil or the oil of your choice. Make sure to use enough oil so that the potatoes won’t stick to the pan. When the oil is hot but not smoking, place handfuls of the potato mixture (about 2 tablespoons), into the pan. I prefer smaller sized handfuls, as they are easier to manage and get crispier.
Fry on each side until brown and crispy, about 2-4 minutes a side. Don’t mess around with the pancakes as they are cooking. Make sure they are good and brown before flipping. Pull them out of the oil when they are done and crunchy.