Celebrate Green Blog

by Lynn and Corey

We’re potato pancake lovers from way back, but making them with sweet potatoes brings a unique, delightful taste.

Get ready for spring with this delicious recipe from our book, Celebrate Green!, by Seattle based certified nutritionist and registered dietitian, Mary Purdy.

These would be a wonderful choice for your Easter brunch.

Always choose local and organic ingredients when possible.

Ingredients

3/4 pound sweet potatoes

1 cup shole wheat flour

3.5 tsp baking powder

1 tsp salt

1/2 cup corn meal

1/4 cup chopped fresh chives

2 eggs, beaten

1 cup milk-soy/rice are fine

1/4 cup melted butter (or use olive oil)

1/4 cup your favorite local cheese, shredded

Directions

1. Place sweet potatoes in a medium saucepan of boiling water and cook until tender but firm, about 15 minutes.

2. Remove skins and chop into chunks.

3. Place in *blender or food processor and blend until smooth.

4. Add flour, baking powder, salt, corn meal, chives, and milk and blend until you ahve a smooth batter.

5. Add cheese and either gently stir batter or blend on very low.

6. Lightly grease a pan with butter or olive oil and turn on medium-high heat.

7. Drop batter mixture on to pan using a medium-sized ladle and cook until golden brown, turning once with a spatula when the surface begins to bubble.

* If you don’t have a blender/food processor, you can mash the sweet potatoes by hand, then add the other ingredients and blend with a whisk or large fork.

Prep time: 25 minutes

Makes 10 medium pancakes

Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.