With the holidays just around the corner, it seems that everyone has two things on their mind: holiday gatherings, and how to avoid all of the bingeing and excess calories that are synonymous with these gatherings. Some recent conversations I've had proved that one recurring concern about healthy eating is white carbohydrates: white flour, white sugar, white rice and white potatoes. With that in mind, I started to think about ways to pump up the nutrition content of one of the season's popular dishes: potato pancakes.
Traditionally made with some variety of white potatoes, these small, flat cakes are delicious. Especially when served warm with apple sauce or sour cream. While regular potatoes - russets, yukon golds, and reds - have been given a bad reputation beginning with the low carb trend a few years ago, they are high in vitamin C and are fat free. But why stop there? For this version, I combined equals amounts of russet and sweet potatoes, and in so doing enhanced both the fiber and vitamin C content. Sweet potatoes also contain significant amounts of vitamins A and B6, potassium, and iron.
I called these "Easy Sweet Potato Pancakes" because the potatoes were cooked prior to forming the cakes. This way, the cakes cook quicker and are less messy in the skillet. And I am all for less cleaning up after dinner.
Easy Sweet Potato Pancakes
Makes 10 to 12 cakes
1/2 pound russet potatoes
1/2 pound sweet potatoes
1 medium onion, grated
3 garlic cloves, grated
1/4 tsp ground nutmeg
3 tbsp corn starch
salt and pepper
1. Peel and cut the potatoes into cubes. Roast at 400 degrees F for 10 to 15 minutes until fork tender. Remove from the oven and transfer to a mixing bowl. Mash until almost smooth.
2. Add the remaining ingredients and combine well.
3. Heat a large skillet over medium heat. Add two tablespoons of vegetable oil to the skillet.
4. To form the pancakes, scoop approximately two tablespoons of the potato mixture into the palm of your hand and form into a ball. Flatten lightly to a round, 1/2 inch disc.
5. Cook pancakes evenly spaced for 2 to 3 minutes on each side, until brown. Transfer to a dish lined with paper towels to wick away any excess oil before serving.