I love making a large batch of these delightful sweet potato pancakes. They pair perfectly with eggs for breakfast, with a salad at lunch, or with a nice chicken dinner. If you are bored with regular old mashed or roasted sweet potatoes, give these a taste and you will find a whole new passion for this tuberous root.
Coconut oil gives the sweet potatoes a delightful flavor, a crispy outer layer, and a soft, sweet center.
- 1 Large Sweet Potato
- 2 Eggs
- 1 Tsp Sea Salt or Adobo Seasoning
- 2-3 Tbls Coconut Oil
Peel and shred sweet potatoes with a grater. Mix in two eggs and salt. Heat coconut oil in a large skillet, form latkes to your liking, cook on low/medium for about 5 minutes on each side. If the sweet potatoes soak up all the coconut oil after you flip them, add more.
Serve with eggs, salad, dinner, or just as a tasty snack.