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The perfect addition for any brunch. The indulgent Apple Walnut Topping with the Sweet Potato Pancakes makes this a hard combination to beat. Don’t let shredding the potatoes scare you away from this delicious dish as potatoes are easily shredded with the shredding blade of the food processor.
Also see Article:
Louisiana Sweet Potatoes
Makes about 18 potato pancakes.
• 6 cups fresh sweet potatoes (yams), peeled and shredded
• 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/3 tsp. cinnamon
• 1 tbsp. honey
• 1 large egg
• 2 large egg whites
• Apple Walnut Topping (recipe follows)
In a bowl, combine the shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg and egg whites with a fork until well blended.
Heat a nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons (about 3 inches each) into hot pan.
Flatten slightly with a spatula and cook pancakes over medium heat until golden on both sides.
Set cooked pancakes on plate and continue cooking until all pancakes are cooked.
Serve with Apple Walnut Topping.
Apple Walnut Topping
• 1/2 cup light brown sugar
• 1/3 cup chopped walnuts
• 2 baking apples, peeled, cored and thinly sliced
• 1 tbsp. orange juice
• 1/3 tsp. ground cinnamon
In a skillet, add all the ingredients and cook over medium high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup.
This is so good, it would even be great over ice cream!
Per serving: CAL 130 (11% from fat); FAT 2g; PROTEIN 3g; CARB 27g; CHOL 12mg; SODIUM 32mg; SATURATED FAT 0g
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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