Recipe: SWEET POTATO PANCAKES WITH APPLE WALNUT TOPPING
- 6 cups shredded peeled sweet potatoes (yams)
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- 1 tablespoon honey
- 1 large egg
- 2 large egg whites
In a bowl, combine the shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites with a fork until well blended. Heat a nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons (about 3 inches each) into hot pan. Flatten slightly with the spatula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on plate and continue cooking until all pancakes are made. Serve with Apple Walnut Topping. Makes about 18 potato pancakes.
Apple walnut topping
In a skillet, add all the ingredients and cook over medium-high heat, stirring, until the apples are tender and the brown sugar is melted to form a syrup.
Pancakes may be frozen or made ahead. To reheat: Place on baking sheets and bake at 450 degrees for approximately 7 to 10 minutes or until crisp.