Sweet Potato Pancake Recipe
When I was working on my first cookbook, Haute Potato, I went through a list of all the basic potato recipes I've made throughout the years. There's one in particular I really like but it received a thumbs down from my mostly vegetarian taste-testers, also known as my husband Lulu and his sisters.
The meat eaters loved the sweet potato pancakes, but the vegetarians thought they were too eggy. For the book I decided to go with the recipes that enjoyed more uniform support, so here's the recipe. And for all the herbivores out there, I haven't tested it with an egg substitute such as lecithin yet, but I will definitely do so in the near future.
The recipe is ultra-easy. I paired the sweet potato pancakes with veal scallopini and "fines-herbes" flavored cream cheese and pineapple relish on the side. I often make these sweet potato pancakes for Thanksgiving and serve them with poultry. With a couple of big holidays around the corner, this is a recipe to keep in mind.
Yields: 2 servings2½ cups sweet potatoes, shredded (see tips)
1 egg yolk
1 teaspoon granulated sugar
2 teaspoons jasmine rice flour
¾ teaspoon salt
½ teaspoon black pepper, freshly ground
½ cup cream cheese (6 ounces), at room temperature
½ tablespoon garlic chives, finely snipped
2 tablespoons curly parsley, finely chopped
1 tablespoon tarragon, finely chopped
2 tablespoons vegetable oil, as needed
1 tablespoon unsalted butter
¼ cup heavy whipping cream
1 (9.7-ounce) jar Harry & David charred pineapple relish
For the "fines-herbes" flavored cream cheese: In a small bowl, combine the parsley, tarragon, chives and cream cheese. Season with salt and pepper. Mix well. Reserve ¼ cup for the pancake batter. Whip the whipping cream until fluffly and add to the remaining cream cheese. Stir until combined. Set aside.
For the sweet potato pancakes: In a mixing bowl, whisk the egg yolk with the sugar until thickened. Season with salt and pepper. Add the reserved ¼ cup cream cheese and whisk until combined. Add the shredded sweet potatoes and drizzle with 1 tablespoon oil. Mix with a spatula until well coated.
Preheat the oven to the lowest setting (about 200°F).
Sprinkle rice flour over the sweet potato batter.
In a heavy-bottomed skillet, melt the butter and add oil so the butter doesn't burn. Once the skillet is hot, lower the heat. Place a 2¾" metal circle cutter into the skillet. Fill the circle cutter with the pancake batter and make sure it's tightly packed. Delicately remove the circle cutter and repeat the same procedure until they're all cooked. Once one side is cooked (about 3-4 minutes), flip the pancake and continue cooking until lightly golden: transfer to a platter and set aside.
Transfer the pancakes to the oven for 5-10 minutes o keep them warm until ready to serve.
Serve warm with with "fine herbes" cream cheese and the charred pineapple relish on the side. Garnish with more parsley.
I like using special tools (you can use a food processor too if you're making a large quantity) to shred the sweet potatoes into thin strips. The thinner the strips, the faster they cook. Prepping the sweet potatoes: Peel the sweet potato. Shred lengthwise using a mandoline slicer on the thinnest setting.
Rice flour adds a crispy crust to the pancakes. Vietnamese cuisine calls for rice flour for many fried items for a nice texture. You can find rice flour in most Asian stores, but I prefer grinding my own. I get a finer flour using the Nutrimill brand mill. I bought it several months ago and it's very useful to make any kind of flour. It's a great help for gluten allergies as well; I make my own flour with buckwheat, oat, sorghum and spelt.
"Fines herbes" usually combines chives, tarragon and parsley. You don't specifically have to use parsley; basil, rosemary, thyme or marjoram would work great as well.Published By: on March 26, 2013.