Planning on making mashed sweet potatoes for Easter? Thanksgiving? For dinner sometime? Good.
If you want to do something a bit fun with the leftover mashed sweet potatoes, then consider making this recipe.
They are not really pancakes in that there is more potato then flour so let’s go with latkes. I used brown rice flour so these are gluten free and if you don’t top with sour cream, these are dairy free to boot.
Feel free to use regular old flour as well but may not need as much. Also, feel free to use whatever herbs you would like.
2 cups mashed sweet potatoes
3/4 cup brown rice flour*
1/2 teaspoon dried sage
4 tablespoons grapeseed or vegetable oil, divided
fine sea salt and pepper, to taste
light sour cream, optional
1. Preheat 2 tablespoons of the oil over medium heat in a large skillet.
2. Beat the egg in a large bowl, fold in the mashed sweet potatoes, flour and sage.
3. Make 3-4 latkes at a time using 1/4 cup of the mashed potato mixture into the pan and allow to cook until brown. Flip the pancakes and brown the remaining side. Heat the remaining oil and repeat.
4. Top with sour cream and season with salt and pepper if necessary.
*The amount of flour needed with vary based on how mist your mashed potatoes are. Mix enough so they are not too wet.
If you are looking for sweet potato recipe, you might enjoy sweet potato pancake balls!