if you were to look over the archive of my food entries, you’d probably notice a pretty obvious most used ingredient: sweet potatoes.
i don’t know if i’ve peaked to the extent of jason’s love of regular potatoes, but i think it may be close. there aren’t many things jason and i disagree on, but which type of potato is superior is clearly one of them.
these sweet potato pancakes are adapted from an adaptation of a staple dish at a famous israeli restaurant. while i haven’t been to the restaurant itself, i have to say that eating this dish makes me want to see what else they have to offer. if only i had been so aware when i was in israel as a kid…
i guess this is where the phrase “there’s always next time” sounds wholly appropriate.
Sweet Potato Pancakes
Recipe type: Main Dish
Serves: 4
Ingredients
For the potatoes:
- 2¾ pounds sweet potatoes, peeled
- 2 tablespoons soy sauce
- ¾ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-4 tablespoons butter
For the sauce:
- 1 cup sour cream
- ¼ cup whole grain mustard
- ½ cup chives, chopped
- 1 tablespoon lemon juice
Instructions
- Boil potatoes until they are soft, about 30-45 minutes. Let cool for 20 minutes, until they are comfortable to handle.
- Mash potatoes by hand or in a mixer on low, taking care to not over mix. Add soy sauce, flour, salt, and pepper and mix until combined.
- Spoon mixture into a sandwich bag and cut off one of the corners to make a makeshift icing bag.
- Melt 1 tablespoon of butter in a non-stick dish.
- Squeeze about 3 tablespoons of batter onto pan and use a spatula to flatten and shape into pancake. Fry on each side until golden brown, about 3-4 minutes. If pan starts to look dry, add more butter before beginning next batch.
- To make the sauce, combine all ingredients in a small bowl. Serve pancakes with a dollop of sauce.
recipe adapted from food52.
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