C.'S Jalapeno Sweet Potato Pancakes Recipe
Servings: 6
Ingredients
- 3 med. sweet potatoes, baked till tender
- 1 tbsp. diced jalapeno pepper
- 1/4 c. water, at room temp.
- 1 c. all-purpose flour
- 2 sprig onions (scallions), trimmed and minced
- Salt and freshly grnd pepper to taste
- 1/2 c. corn flour (available at natural food stores)
- 1/2 c. butter, melted and chilled
- Lowfat sour cream (for serving)
Directions
- Scoop the sweet potatoes out of their shells and mash them with the warm pepper, butter, all-purpose flour, spring onions, salt and pepper to taste. There should be sufficient all-purpose flour in the mix so which the pancakes hold together. Shape them on a board dusted with corn flour into 3 inch pancakes.
- Remove and throw away the milky residue on the bottom of the butter and heat the butter in a large skillet. When it is warm, fry the pancakes over medium heat on both sides. Drain them on paper towels and serve at once with lowfat sour cream. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 140 | 49% |
| Total Fat 15.94g | 20% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 136mg | 6% |
| Potassium 219mg | 6% |
| Total Carbs 32.9g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.18g | 1% |
| Protein 3.98g | 6% |
