North African Sweet Potato Pancakes Food

SWEET POTATO PANCAKES

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.

NORTH AFRICAN SWEET POTATO PANCAKES

Steps:

• Loosely grate potatoes in food processor and place in mixing bowl.
• Season to taste with salt and pepper.
• Mix in eggs.
• Cover and refrigerate (up to 4 hours) until time to fry.
• In large non-stick skillet, heat enough oil to cover bottom of the pan.
• Spoon out the batter into pan, being careful not to crowd.
• Cook until crisp and brown on one side, then turn and fry on other side.
• Keep finished pancakes warm in oven until all pancakes are fried.
• Drain on paper towels.

SWEET POTATO PANCAKES

Steps:

• In a large bowl, combine the sweet potatoes, green onions, eggs, flour, salt and pepper. Mix thoroughly.
• Pour enough vegetable oil into a large skillet to coat the bottom or use cooking spray. Place over medium heat just until a drop of water sizzles when it hits the pan. Add the sweet potato mixture to the hot oil by heaping spoonfuls about 1 in (2 cm) apart. Press each pancake lightly so that it sticks together. Cook about 2 minutes per side, turning over once, until brown and crisp on both sides and the sweet potatoes are tender right through. (Taste one to make sure they're done.) Remove to a paper-towel-lined baking sheet and place in a 300F (150C) oven to keep warm while you cook the rest of the pancakes.
• Serve hot with sour cream, salsa or applesauce as an accompaniment.

SWEET POTATO PANCAKES

Steps:

• In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
• Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

SWEET POTATO PANCAKES

Steps:

• Whisk the eggs, flour, roasted sweet potato puree, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together. If needed, thin the batter with some milk.
• Heat the griddle to medium heat. Place two 2-ounce dollops of batter on the griddle. Cook for 3 to 4 minutes on each side. Place the pancakes on serving dish and ladle 3 ounces of Butter Pecan Sauce over the pancakes. Garnish with confectioners' sugar if desired.
• Slowly melt the butter, turn the heat up to medium and add the brown sugar and salt. Whisk together until the sugar is melted. Turn off the heat and add the pecans and cream. Whisk until evenly incorporated.

PANCAKES (WITH SWEET POTATO)

Steps:

• In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using.
• Add the pancake mix and stir just to combine-the batter should be lumpy.
• Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat.
• When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
• Cook until bubbles form on top of the pancakes and the batter is set (2-3 minutes).
• Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

SWEET POTATO PANCAKES

Steps:

• Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
• Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

SWEET POTATO, ONION AND THYME PANCAKES

Steps:

• Combine eggs, milk and olive oil in a small bowl.
• Place flour in a large bowl.
• Slowly stir in egg mixture to make a smooth batter.
• Add sweet potatoes, onions, and thyme.
• Mix well.
• Heat a small amount of oil in a skillet until hot but not smoking.
• Place a small ladleful of pancake mixture in the skillet and press to flatten.
• Repeat until skillet is full.
• Fry until golden brown on both sides, about 2 minutes per side.
• Drain on paper towels.
• Repeat with remaining batter.

SWEET POTATO PANCAKE

Steps:

• Peel and steam sweet potatoes until soft
• Mash the sweet potatoes with the milk until smooth
• Sift the flour, then mix thoroughly with the eggs and sugar
• Fold the sweet potatoes and milk into the mixture
• Grease the pan with butter or cooking oil, then ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer, and leave to cook for about 30 secs and flip.

CRISPY SWEET POTATO PANCAKES

Steps:

• Mix all ingredients except oil until blended.
• Shape into 12 patties, using about 1/2 cup potato mixture for each patty.
• Heat oil in large skillet on medium heat. Cook, in batches, 3 min. on each side or until golden brown.