I've been looking recently for new and exciting ways to use sweet potatoes. We eat them all the time at home, and for good reason: they're easy to make, highly nutritious, incredibly yummy, and take the place of many other less-nutritive starches like white rice, pasta, or white potatoes. They're a glorious little package of goodness, and what makes them even better is that they can be made appealing to all kinds of tastebuds.
Last week, during kitchen play time, I made a batch of butternut squash and sweet potato hash recipe from Oh My Veggies' Potluck site, a beautiful contribution from Sherrie at With Love + Food. It was a hit: Michael decided he'd like to eat this for every meal going forward forever more. (Move over, Burgadillas, you've just been ousted.)
I ended up with another stash of sweet potatoes after shopping this past week and was searching for something different to do with them. I remember - distinctly - loving pancakes as a kid, especially for dinner, but we rarely have them nowadays. (I don't dig the grain-based ones -- they're a little heavy; plus, they lend themselves to a pile of sugar and syrup, which isn't on my radar). Bringing out the sweet potatoes meant we could play with an old recipe in a new, feeling-awesome-conscious way.
Instead of flour and eggs, this vegan grain-free version's batter includes steamed sweet potato, coconut milk, flax meal, and chia seeds. There's a little onion added into the mix, too, for dinnertime intrigue! They taste remarkably like potato latkes. (YUM.) Because you can play with the savory / sweetness factors, these are extra versatile. Use onions, scallions, or garlic for savory, or cinnamon, nutmeg, and chopped nuts for sweet.
These make for a quick dinner, a fun weekend breakfast, an impressive brunch take-along, and I'd guess even a good workout refuel option. Plus, they're kid-friendly. Super. As we discovered, too, the extra batter keeps well in the fridge for a couple of days AND any extra cooked pancakes are extra yummy served cold the next day. No excuses for not eating breakfast when you have these little puppies on hand.
Add a little chutney and avocado on the side and you're good to go.
- sweet potatoes: vitamin A and highly-fueling complex carbohydrates
- chia seeds: omega-3 fatty acids and a big punch of protein
- flax meal: omega-3 fatty acids and fiber
- coconut milk: healthy short- and medium-chain fats, which means the body can easily use these for energy (plus, it's high in iron, potassium, calcium, magnesium, and zinc)
Nutritious and yummy? That's good anytime of day!
- 1 medium sweet potato, steamed for ~10 minutes, skin on
- 1/4 cup white onion, diced
- 2 tbsp coconut yogurt (or coconut milk stirred with a dash of lemon juice)
- 1 tbsp chia seeds
- 1 1/2 tbsp flax meal stirred into 3 1/4 tbsp boiling water
- 1/2 cup almond flour
- 1 tbsp coconut oil
- 1. Combine all ingredients in food processor until smooth.
- 2. Heat frying pan over medium heat. Add coconut oil and heat until melted.
- 3. Pour batter into 2" wide pancakes.
- 4. Cook about 2 minutes until edges set and turn crispy. Flip and repeat on other side.
- 5. Transfer to a paper towel-lined plate and blot an excess oil (there shouldn't be a ton).
- Serve with chutney and avocado.
- These also keep really well in the fridge and make a great on-the-go option for next morning's breakfast. You won't even need to heat them!
- For a sweeter pancake, omit onion and swap in cinnamon, nutmeg, and/ or walnuts.