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Sweet Potato Pancakes with Chutney

  • Cut 1 lb. peeled sweet potatoes into chunks. In food processor or blender combine the potato chunks, ½ small onion, 3 egg whites, 2 tablespoons all-purpose flour, ¼ teaspoon salt (optional) and ¼ teaspoon black pepper. Process until almost smooth. (Can use the canned sweet potatoes instead but be sure to drain off the liquid first).
  • Heat a nonstick skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat the bottom. Spoon 1/3 cup batter per pancake into the skillet. Cook 3 minutes per side or until golden brown. Repeat until batter is gone, adding 1 teaspoon of oil for each batch. Serve with apple-cherry chutney. Makes 12 pancakes.
  • Apple-Cherry Chutney:  In small saucepan stir together 1 cup natural chunky applesauce, ½ cup drained canned tart cherries, 1 tablespoon sugar substitute or sugar, 1 teaspoon lemon juice, ½ teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Bring to a boil and simmer for 5 minutes. Serve warm over the sweet potato pancakes.