Sweet Potato Pancakes with Rosemary
 Sweet
Potato Pancakes with RosemaryNovember, 2007 Serves 6 / Prep tips: Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you're using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor. Serving tip: Top with flavorful Cranberry-Fig Chutney. 2 cups cooked sweet potatoes (2 large potatoes) 1 large egg, beaten 1/3 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/4-1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 tablespoon finely minced fresh rosemary leaves 2 tablespoons olive oil, divided 1. Preheat oven to 400°. In a medium bowl, mash together sweet potatoes and egg. Add flour and mix well. Stir in cheese, salt, pepper, and rosemary. Add additional flour if needed to make a stiff dough. Form into six patties and place in a baking dish coated with 1 tablespoon olive oil. Bake for 12-14 minutes, until golden. Flip pancakes over and flatten gently with a spatula. Brush tops with remaining olive oil and bake for 7-8 minutes more, until crispy. Serve hot. PER SERVING: 190 cal, 35% fat cal, 7g fat, 2g sat fat, 41mg chol, 6g protein, 25g carb, 3g fiber, 240mg sodium |
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