During March 2011, when Hanna and I exclusively ate an Evermore diet of either the dog food itself or ingredients in the food, these sweet potato pancakes were a delicious and versatile treat! We enjoyed them as both a simple latke with applesauce as well as a benedict-inspired breakfast with sauteed kale and a poached egg on top!
Evermore Me Sweet-Potato Pancakes
Ingredients
1 lb. sweet potatoes, peeled and coarsely grated
2 carrots, peeled and grated
2 tablespoons parsley, finely chopped
1/3 cup oat flour
2 large eggs, lightly beaten
1 teaspoon cumin
1 teaspoon ancho
1 teaspoon salt
½ teaspoon black pepper
¾ cup safflower oil
Procedure
Stir together sweet potatoes, carrots, parsley, flour, eggs, cumin, ancho, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Working in batches of 4, spoon 1/8 cup sweet potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1½ minutes on each side. Transfer latkes with spatula to paper towels to drain. Sprinkle with a pinch of salt, and enjoy!
