Sweet Potato "Pancakes"
1 pound yams or sweet potatoes, not peeled and coarsely shredded
1/2 tbs sea salt
1/2 cup finely chopped onion
1/3 cup pecans, roasted and coarsely chopped**
2 tbs finely chopped parsley
1 large egg, beaten
1/2 tsp sea salt
freshly gound black pepper
3 tbs coconut oil or beef tallow
Preheat your oven to 400 degrees.
In a large bowl, cover the shredded sweet potato with warm water. Sprinkle with about 1/2 tbs of sea salt and let them stand for 5 minutes; drain and squeeze the potatoes very dry in a clean towel or with your hands. Wipe out the bowl and return the potatoes along with the onions, pecans, parsley, egg, salt and pepper and mix well. Divide into 4 equal portions.
Heat a 12- or 13- inch cast-iron skillet over medium to medium high heat until hot but not smoking, 3 1/2 to 4 mins. Add 2 tbs of the oil and the poritons to the pan all at the same time, gently flattening them with a spatula into discs and browning for about 1 minute. Drizzle the remaining oil over them, then transfer the skillet to the oven and bake until they are nicely browned and crunchy on the bottom, about 25 to 30 mins. Carefully turn them over and return the pan to the oven for 10mins. Serve garnished with a little parsley.
**spread the whole chopped pecans in a single layer on a baking sheet and bake at 275 for 20 to 30 minutes until lightly browned.
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All I can say is yum, yum!! I made these sweet potato pancakes and they were the bomb!
Sweet Potato "Pancakes"
1 pound yams or sweet potatoes, not peeled and coarsely shredded
1/2 tbs sea salt
1/2 cup finely chopped onion
1/3 cup pecans, roasted and coarsely chopped**
2 tbs finely chopped parsley
1 large egg, beaten
1/2 tsp sea salt
freshly gound black pepper
3 tbs coconut oil or beef tallow
Preheat your oven to 400 degrees.
In a large bowl, cover the shredded sweet potato with warm water. Sprinkle with about 1/2 tbs of sea salt and let them stand for 5 minutes; drain and squeeze the potatoes very dry in a clean towel or with your hands. Wipe out the bowl and return the potatoes along with the onions, pecans, parsley, egg, salt and pepper and mix well. Divide into 4 equal portions.
Heat a 12- or 13- inch cast-iron skillet over medium to medium high heat until hot but not smoking, 3 1/2 to 4 mins. Add 2 tbs of the oil and the poritons to the pan all at the same time, gently flattening them with a spatula into discs and browning for about 1 minute. Drizzle the remaining oil over them, then transfer the skillet to the oven and bake until they are nicely browned and crunchy on the bottom, about 25 to 30 mins. Carefully turn them over and return the pan to the oven for 10mins. Serve garnished with a little parsley.
**spread the whole chopped pecans in a single layer on a baking sheet and bake at 275 for 20 to 30 minutes until lightly browned.