Savory Sweet Potato Pancakes

This isn't your average sweet potato pancake. It's a balanced version both in flavor and nutrition. The addition of white potato and garlic lends a savory note which offsets the higher sugar content of the sweet potato. While both white and sweet potatoes are complex carbohydrates, there are a few nutritional differences worth noting. Be sure the check out the nutrition corner below and consider serving this versatile pancake with a steak dinner in place of mashed or roasted potatoes.

Ingredients

3 medium sweet potatoes, baked with skin on
1 medium white potato, baked with skin on
2 garlic cloves, minced
1 egg, whisked
1/4 cup flour (if you're using gluten free flour, use the 1:1 baking alternative)
1 tbsp extra-virgin olive oil
1 tsp kosher salt
Pinch of sea salt and freshly cracked black pepper to taste
1/8 tsp fresh thyme leaves, optional

Preparation

Prepare the Batter

Remove skin from the baked sweet and white potatoes, reserve the skins to make baked potato skins
Mash in a medium bowl with a large fork or potato masher until well blended and smooth
Add the egg and mash together with the potato mixture
Sprinkle the flour into the batter and mix until well incorporated

Make the Pancakes

Heat iron skillet or frying pan over medium
Add 1/2 tbsp olive oil
When oil is shimmering, scoop out 1 heaping tablespoon of batter at a time and carefully place into the pan
Repeat until all batter is used
Allow to cook as a large lump until bottom has started to set, approximately 4 minutes
Lower heat slightly if pancakes start to burn and the remaining 1/2 tbsp olive oil to keep the potatoes from sticking to the pan
Flip and gently press down with spatula to form a 1/4 inch thick pancake

Cook until lightly browned

Continue to cook another 4 minutes, then flip and cook another 2 minutes per side to ensure a consistent browning on both sides
Remove from the heat, sprinkle with sea salt and freshly cracked pepper and serve

Serving Suggestions

The pancakes are excellent savory options to pair with scrambled eggs for breakfast. Simply toss in a few fresh thyme leaves, a pinch of sea salt and freshly cracked pepper to complete the dish. Take it one step further and try these versatile savory pancakes as an alternative to mashed or roasted potatoes and serve with Grilled Skirt Steak and a simple Arugula Salad.

Nutrition Corner

Both sweet and white potatoes are complex carbohydrates that provide a moderate amount of fiber which supports digestive health. However, each potato variety contains a unique nutrient profile which, when blended together, enhances the nutritive value of the pancakes.

Sweet potatoes are an excellent source of provitamin A, beta-carotene, which is essential for vision and has antioxidant capacity which supports skin health, helps to reduce inflammation, supports immune function and is beneficial for heart health. Sweet potatoes also have higher calcium content than their white counterparts, which supports bone health, muscle contraction and nerve transduction to name a few of the many important functions calcium supports within the body.

White potatoes offer a good source of potassium, contain vitamin C and have a lower sugar content. Potassium is involved in electrolyte balance and supports muscle contraction (including heart contractions), bone health and kidney function. Vitamin C supports immune function and collagen production.

Did you give this recipe a try?

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