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Recipe Category: Vegan
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Sweet Potato Pancakes Recipe
Ingredients
Makes 4 servings
- 1 1/2 pounds sweet potatoes, peeled and shredded
- 1 small yellow onion, shredded
- 2 tablespoons chopped fresh parsley
- 1 tablespoon creamy peanut butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- canola or grapeseed oil, for frying
Method
- In a large bowl, combine the sweet potatoes, onion, parsley, peanut butter, flour, baking powder, salt and pepper and mix well
- Preheat the oven to 275°F
- In a large skillet, heat a thin layer of oil over medium heat
- Press a heaping tablespoon of the potato mixture flat between your hands, then gently place it in the hot oil
- Make 3 or 4 more pancakes in the same way and add to the pan
- Do not crowd
- Fry the pancakes until the edges become golden brown and crisp, turning once, about 4 minutes per side
- Remove the cooked pancakes to paper towels to drain, then transfer to a heat-proof platter and keep warm in the oven while you cook the rest
- Serve immediately
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