Potato Yam Pancakes Food

CANDIED YAMS POTATO PANCAKES!

Steps:

• Take your candied or leftover sweet potato/yam casserole, candied or not, add one large egg and enough of the flour to thicken to a bit thicker pancake consistency.
• Use hand mixer and combine it all together.
• Using non stick pan , medium high, and some canola oil, drop about 1/4 cup full of the "batter" into the heated pan (I use small ice cream scoop), and cook like pancakes but be careful not to let it burn. I experiment with the heat. When the edges start to brown and look a bit crispy, flip them over and cook until done.
• 4. 1/2 Cup of cream cheese softened and warmed sprinkled with cinnamon to dollop on top.
• My family loved this recipe more than regular potato pancakes!

POTATO-YAM PANCAKES

Steps:

• Quarter onion.
• Dice potatoes.
• In a food processor fitted with a metal blade, puree onion and eggs together until smooth and fluffy.
• Add both potatoes and pulse until the mixture is finely chopped but still retains some texture.
• Add the salt, pepper and flour, and quickly process to combine. Do not over-process.
• Pour batter into a medium bowl.
• Cover bowl with plastic wrap and let the batter sit for 15 minutes.
• In a large nonstick skillet, heat 1/2 inch of oil over medium-high heat.
• Pour 1 tablespoon batter into the skillet to test the oil.
• If it is hot enough, the pancake will begin to sizzle and brown.
• Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one.
• Flatten them with the back of a spoon and use the spatula to round the sides, if necessary.
• Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom.
• Turn them and brown the other side, about 2 more minutes.
• Transfer the pancakes to a baking sheet lined with 2 layers of paper towels.
• To serve now, place the pancakes on a platter and serve immediately.
• If making ahead, keep warm in a preheated 200-degree oven for up to 30 minutes.

LOUISIANA SWEET POTATO PANCAKES

Steps:

• Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
• In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
• Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.