Sweet Potato Pancakes with Chive Sauce
Prep time 10 minutes
Cook time 50 minutes
Ready in 1 hour
Makes 12 pancakes
Ingredients
Sweet Potato Pancakes
- 3 sweet potatoes, peeled
- 3 tbsp extra virgin olive oil, plus additional for frying
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup panko bread crumbs
Chive Sauce
- 1 cup greek yogurt
- 1/4 finely chopped chives
- 1 tsp kosher salt
- 1/4 tsp black pepper
Directions
1. Heat your oven to the broiler setting.
2. Dice the sweet potatoes into evenly sized 1/2 inch pieces. Toss the sweet potatoes in 2 tbsp of extra virgin olive oil, season with salt and pepper, and evenly spread the mixture onto a sheet pan.
3. Place the sheet pan in the oven and broil the sweet potatoes for 15–20 minutes, or until tender. Remove the pan from the oven and allow to cool, then mash with a fork or potato masher.
4. Pour the panko bread crumbs on a plate and form the mashed sweet potatoes into 12 balls (about 1/4 cup mashed sweet potatoes per ball.) Roll each ball in panko bread crumbs.
5. Heat 1 tsp of extra virgin olive oil in a large pan over medium high heat. When the oil is hot, place a sweet potato ball in the oil and smash it with a spatula. Cook on each side for 1 minute or until crispy. Remove the pancake from the pan and place it on a plate covered in a paper towel. Repeat with each sweet potato ball until all pancakes have been cooked.
6. To make the chive sauce, combine all ingredients in a small bowl and mix well.
7. Serve the sweet potato pancakes with the chive sauce on top.
2. Dice the sweet potatoes into evenly sized 1/2 inch pieces. Toss the sweet potatoes in 2 tbsp of extra virgin olive oil, season with salt and pepper, and evenly spread the mixture onto a sheet pan.
3. Place the sheet pan in the oven and broil the sweet potatoes for 15–20 minutes, or until tender. Remove the pan from the oven and allow to cool, then mash with a fork or potato masher.
4. Pour the panko bread crumbs on a plate and form the mashed sweet potatoes into 12 balls (about 1/4 cup mashed sweet potatoes per ball.) Roll each ball in panko bread crumbs.
5. Heat 1 tsp of extra virgin olive oil in a large pan over medium high heat. When the oil is hot, place a sweet potato ball in the oil and smash it with a spatula. Cook on each side for 1 minute or until crispy. Remove the pancake from the pan and place it on a plate covered in a paper towel. Repeat with each sweet potato ball until all pancakes have been cooked.
6. To make the chive sauce, combine all ingredients in a small bowl and mix well.
7. Serve the sweet potato pancakes with the chive sauce on top.
Recipe by Jenny Bullistron of Honey and Birch
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