Due at my daughter's for an Easter midday feast, the age old question of "what's for breakfast?" required an answer of a light and delicate nature. But after all, it is Easter, resurrecting from forty days of sacrifice, for those of us who follow the Catholic traditions. More importantly, a time of new beginnings, Spring, albeit a bit soggy of here in the Northwest, is slowly waking up from its long Winter nap.
Something new and different seemed to be the order of the day. Although this recipe is making its debut Easter 2010, I can say with all humility that it is delicious and the bonus - it is a healthy start to an otherwise indulgent day. Enjoy the delights of Spring and good health! Hippity Hop!
Sweet Potato Pancakes - Serves 2
2 medium sweet potatoes, peeled and grated
1 T brown sugar
1 tsp ginger (fresh grated ginger would be fabulous!)
1/2 tsp cinnamon
1/4 tsp mace, nutmeg
1 egg
1/4 c flour
2 T butter
Grate the sweet potatoes and rinse thoroughly in cold water. Drain and remove as much water as possible (I use a salad spinner). Mix in bowl with remaining ingredients except for the butter. Mix thoroughly.
Melt butter in large fry pan. Spoon in pancake size dollops and fry on both sides until golden brown and crisp, about 2 minutes on each side on medium high heat (avoid burning the butter).
Serve with fresh orange slices, a dollop of cream cheese, yogurt or sour cream. Toast with a glass of pomegranate juice as you relish each nutritious bite.
FYI: The sweet potato is ranked number one in nutrition of all vegetables. With dietary fiber, naturally occurring sugars and complex carbohydrates, protein, Vitamin A & C, iron and calcium it is a powerhouse of good eating! That's what a Wise Grandma would do!
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