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Sweet Potato Pancakes
Photo: John Kernick
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For a little variety, try substituting shredded parsnips or Yukon gold potatoes for half of the sweet potatoes. You can also double the recipe, refrigerate the leftovers, and warm in a skillet to serve.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Steam the potato in a steamer set in a pan of boiling water for 12 to 15 minutes or until very tender. Place in a large bowl and mash until almost smooth. Add the scallions, egg whites, pepper, and nutmeg and mash to combine.
Heat a nonstick skillet coated with cooking spray over medium heat. Add 1 teaspoon of the oil until hot. Drop the potato mixture into the skillet, using 1/4 cup for each of 3 pancakes. Flatten mounds into 3" rounds. Cook, turning once, for 6 to 8 minutes or until golden brown. Transfer to a plate; cover to keep warm. Repeat with the remaining oil and potato mixture to make 6 pancakes.
Add the bacon to the skillet and cook for 2 to 4 minutes, turning once, or until heated through. Serve the pancakes with the bacon, applesauce, and sour cream. Serve with 1 cup of fat-free milk each.
This recipe is a little high in sodium (you want to aim for no more than 600 to 650 milligrams per meal), so be sure to work this recipe into your daily total of 2,300 milligrams of sodium by selecting recipes for the remaining meals that are around 300 to 400 milligrams each.
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