Typically when we think of potato pancakes, we think of shaggy disks of pressed-together potato shreds, so when we came across this recipe that not only uses sweet potatoes, but features them in a mashed-pancake form, we had to check it out. While the benefits of the mashed texture are numerous and obvious (no draining weepy potato shards, no need to worry about the ragged pancakes unraveling mid-spatula flip, a clear division between crisp exterior and creamy insides), there is one bonus that might not be immediately apparent: the prep is extremely kid friendly. Not only does jonaz call for mashing the sweet potatoes with your bare hands, he says to do so after the boiled potatoes have cooled for an hour, so there's no concern about exposing little ones to too-hot temperatures.
Once the mashing is complete, it's time for the adults to take back over and pan fry the cakes in butter. A note here: As clever as the batter-squeezed-from-an-icing-bag trick is, the mix is still very sticky. So, unless you want to will each dollop free from the bag, have a lightly greased small spatula on hand to release each portion of orange mash that you squeeze out guillotine style, and then use the spatula to flatten the batter in the pan for even cooking.
You'll be glad to know the chive-flecked sour cream dipping sauce is of the dump-and-stir variety (and can be prepared ahead of time), so all your attention can be aimed at getting the batter to behave. One bite of these luscious cakes, and you'll see the hands-on method was well worth it.
Orna & Ella's Sweet Potato Pancakes by jonaz
2 3/4 pounds sweet potatoes
2 tablespoons soy sauce
3/4 cup flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cream Dipping Sauce
3/4 cup chives
1/2 pound sour cream
1/3 cup mayonaise
Salt, pepper, mustard & lemon to taste
See the full recipe at Food52.
Have you ever made mashed sweet potato pancakes? What other vegetable cakes are in your repertoire? Share your comments below!
Like this post? See the Easy Everyday topic from last week: Tofu Ricotta.