I made these super delicious sweet potato pancakes from Bravo for Paleo’s recipe. They stayed together remarkably well and were so, so good! I double (and a half? Maybe?) -ed the recipe so I could have leftovers and it was a great amount. I’ll write the proportions I used here, refer to bravoforpaleo.com for the original recipe! I didn’t have green onions, so I used chives and they were fantastic, so that aspect is different as well. (Go look at the post, if only for the gorgeous photography of food. It really puts my blurry picture of frying potatoes with a plate of fish behind it to shame.)
9 smallish sweet potatoes
4 eggs, whisked
3/4 cup of almond flour or meal (to be honest, I just shook almond meal into my bowl of potato gratings and egg until the consistency was right so I’m guesstimating the amount)
salt and pepper to taste
chives, as many as your little heart desires
~1/4 coconut oil
Poke 2 of the small sweet potatoes with a fork, put in a dish with half an inch of water, cover with a damp paper towel, and microwave until soft (7-9 minutes, check them at 7). Let them cool for about 5 minutes, then remove peel and mash with a fork.
Wash, peel, and grate the remaining sweet potatoes into a medium-sized mixing bowl.
Add the eggs, mashed potatoes, chives or green onions, salt and pepper, and almond meal. Combine thoroughly.
Heat a large skillet over medium heat and add coconut oil. Drop in your preferred amount of potato batter and flatten with a spatula. Fry for about 5 minutes per side.
Serve them hot with a pat of butter!
(These are a surprisingly good side dish to accompany fish tacos. Who knew.)