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Thursday, December 18, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

SWEET POTATO PANCAKES
Contributed by: Andrea Hopkins Conner
Ingredients:
  • 1 (1 lb.) sweet potato
  • 2 cups rolled oats
  • 2 TBS olive oil, optional
  • 4 eggs
  • 1 egg white
  • 2 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1 cup plain yogurt
Pierce the sweet potato a few times with a fork. Wrap in a paper towel and cook in the microwave for 5 minutes at full power, or until tender. Cool slightly, and remove the skin with a small knife.
Meanwhile, process the oats in a blender or food processor until powdery. Transfer the oats to a large bowl. Break the sweet potato into chunks, and place in the food processor. Blend until smooth. Transfer to the bowl with the oats, and stir in the olive oil, eggs, egg white, vanilla, cinnamon and yogurt. Adjust the thickness by adding more yogurt, if necessary.
Heat a lightly greased skillet over medium heat. Pour 1�4 cup of batter onto hot skillet when hot, and cook until bubbles appear on the surface. Flip, and cook on the other side until browned. Continue with remaining batter.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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