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Sweet Potato Pancakes May 18, 2013

Sweet Potato Pancakes

Sweet Potato Pancakes

Sweet Potato & Buckwheat Pancakes

with cinnamon & walnuts

Sweet, nutty, nutritious, and crave-worthy.  Plan ahead for this recipe–you will want the cooked potato to have time to cool in the fridge overnight or for several hours.

Ingredients
Makes 1 hearty serving that can be eaten by one or shared by two

– 2 small sweet potatoes (choose smaller, or long and narrower potatoes for easier microwave baking)
– 1 1/2 tbsp 100% buckwheat flour
– 2 cage-free eggs (or one egg + 3 tbsp 100% egg white)
– Dash of cinnamon (to taste)
-light dash of salt
– 1 tbsp chopped walnut pieces

– 1 tsp 100% maple syrup (for topping)
– 1 tsp olive or canola oil to lightly grease pan

Method

1) MAKE AHEAD: Rinse sweet potatoes well and poke each several times with a fork. Place in microwave-safe dish with 2 tbsp water and microwave on high for 4-6 minutes until potato feels soft and well-cooked when poked with a fork. Place cooked potatoes carefully (they will be hot) in a closed container in the fridge overnight or for several hours until cook.

2) Remove  skin from cooled cooked potatoes and place flesh into a large bowl. Mix in all ingredients (except walnuts, maple syrup, and oil). Mash and mix the ingredients well until smooth then stir in walnuts.

3) Grease pan lightly with olive or canola oil and heat pan to medium-high heat. Carefully spoon out batter onto pan and press with metal spatula to flatten into pancake shapes. Allow batter to lightly brown on one side (about 1 minute) then flip and cook other side. Reduce heat when you add the second batch or if batter starts to brown to quickly.

4) Serve immediately with light drizzle of pure maple syrup. Top with additional walnut pieces if desired.

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Mustard Dill Potatoes April 3, 2012

Brown spicy mustard, fresh dill, and roasted garlic add lots of flavor to this savory side dish.

Mustard Dill Potatoes
with garlic and olive oil

Prep: 10 minutes
Cook time: 45-60 minutes

Ingredients
4 side dish servings

-6 medium red potatoes (also called new potatoes) rinsed and quartered
-1 medium sweet potato rinsed and cut into large bite-sized slices
-2 tbsp olive oil
-6 cloves garlic, minced
-1/4 cup fresh dill leaves, rinsed (or 3 tbsp dried dill leaves)
-1/4 cup brown spicy mustard

Optional extras–not necessary to enjoy this dish but they add an extra boost of nutritional benefits– Add one or two of these extras to the dish if desired: dash of turmeric, dash of cayenne pepper, dash of ground black pepper, 1 tsp red wine vinegar.

Method

1) Preheat oven to 375°F. Rinse and cut potatoes into large bite-sized quarters. Peel and mince garlic. Toss 1 tbsp olive oil, 1/8 cup fresh dill leaves, minced garlic and potatoes in a bowl to mix.  Prepare baking tray by coating with 1 tbsp olive oil.

2) Add tossed mixture to tray and place in oven to roast at 375°F for 45-60 minutes until potatoes are slightly crisp on the outside and tender on the inside, shaking tray or stirring ingredients with spatula ever 15-20 minutes.

3) When potatoes have reached desired crispness, carefully remove from oven and place in serving bowl. Combine 1/4 cup spicy mustard and remaining fresh dill. Stir well. Add more mustard or dill if desired.

Delicious when served hot or cold. Leftovers keep in the fridge for up to 4 days.