Sweet potatoes have become increasingly popular in the United States over the past few years. Not only as an alternative to potatoes, but also as a way to serve gluten-free options of various dishes. While the recipe below adds onion and black pepper, you can easily adapt the recipe with pumpkin spices for a seasonal appeal. These sweet potato pancakes make a great starter or side item.
Ingredients:
- 1 ½ pounds (680 g) sweet potato, peeled and shredded
- 1 medium onion, shredded and squeezed
- 1-2 eggs, beaten
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (5 g) salt
- ½ teaspoon (2.5 g) black pepper
- 1 cup (235 g) gluten-free flour, as needed (I prefer the Cup4Cup brand)
Directions:
- Combine first six ingredients in bowl and mix. Slowly add flour to make a stiff mixture. The mix should be neither too dry nor too wet.
- Brown 3 ounces of sweet potato mix until crispy and golden on both sides. Set aside to drain on paper towel. Repeat until mix is all gone.
- Portion and freeze until needed.
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