In my quest to use up a boatload of sweet potatoes, I asked my daughter, Taylor, how she would like them prepared. Taylor wanted me to make sweet potato hash browns, but I was afraid that they wouldn’t get very crunchy unless I added a few things. What I finally ended up making looked more like a sweet potato pancake (in fact, I imagine you could just sub the flour for some matzo meal and you would have a nice sweet potato pancake for Passover). Then, because I wanted to make more of a meal out of it, I topped one of the pancakes with an egg. I now had Yam and Eggs. Hee Hee. But wait! St. Patrick’s Day is coming up! Let me bring out my inner Dr. Seuss and present to you the final (and green!) creation:
Green Eggs and Yam
6 Sweet Potato Pancakes
6 poached eggs (not sure how to poach an egg? Click here: How to Poach an Egg
1/4 cup prepared pesto
Simply place a poached egg on the top of each sweet potato pancake and spoon a teaspoon or two of pesto over the top of each one. Don't like pesto? Spoon a little creamed spinach over the top of the eggs. Delish!
Sweet Potato Pancakes:
1 large sweet potato, peeled and shredded (about 4 cups)
½ cup grated sweet onion
1 egg, slightly beaten
¼ cup all purpose flour (add more flour if the mixture is too wet)
½ teaspoon paprika
¼ to ½ teaspoon cayenne pepper
½ teaspoon salt
Vegetable oil for frying
Stir together all of the ingredients (except the vegetable oil) until well-blended.
Heat oil (about ½ cup, or enough to cover the bottom of the pan) in a large skillet on high until hot, but not smoking. Reduce the heat to medium/high and drop sweet potato mixture into the pan by ¼ cups (about 3 pancakes per pan; don’t overcrowd). Flatten each pancake slightly with a spatula and fry until browned and crisp on the bottom, about 2 to 3 minutes. Turn pancakes and repeat. If the pancakes start to brown too quickly, turn down the heat to medium. Remove from pan to a paper towel lined plate. Keep warm in a 200 degree oven, if desired. Salt to taste.
As you can see, I still haven't graduated to a food processor. If anyone from Kichenaid is reading this, I would be more than happy to review a model for you..... ;)
These are tasty little things all on their own. I had to pull a few away from my husband, so that I could top them with the eggs.
I tried to turn the eggs green by putting some spinach leaves in the water with the eggs, but it didn't work....I'll have to pay more attention to how they did it on Food Network.
The pesto on this is really good, but I'm thinking I would like the creamed spinach just as well. I will definately make these again.