Lunch
Sweet Potato Pancakes
| Total time:
| Prep:
| Cook:
| Servings:
|
| 10 min |
5 min |
5 min |
1 |
Dietary Restrictions
VegetarianGluten-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
1
sweet potato
-
2
egg
-
2
Tablespoon
plain yogurt
-
1/4
Cup
raspberries
-
1/4
Cup
blueberries
Directions
-
Pierce the sweet potato with a fork and microwave for 5 minutes. Wait for it to cool and peel the skin off. Cut it into chunks. If you prefer not to use the microwave you can also steam the sweet potato. To steam a sweet potato, first peel it and cut it into cubes. Add water to a pot and bring it to a boil. Place the sweet potato in a steamer basket or colander over the boiling water, cover the pot, and steam for about 15-20 minutes, or until the sweet potato is tender when pierced with a fork.
-
Add the cooked sweet potato chunks to a food processor along with the egg. Mix until smooth.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 291 kcal |
| Fat
| 10 g |
| Carbohydrates
| 37 g |
| Protein
| 15 g |
| Fiber
| 7 g |
| Sugar
| 12 g |
| Sodium
| 208 mg |
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