Sweet Potato Pancakes

These can be made into bite size cakes for an hors D’oeuvre or served larger as a 1st course or a side dish.


3 tablespoons cumin seeds reserve 1 Tablespoon

1 teaspoon black mustard seeds

1 teaspoon coriander seeds

1 teaspoon  fennel seeds


1 teaspoon ground turmeric

Pinch of cayenne pepper

3 tablespoon minced peeled fresh ginger reserve 1 Tablespoon

½ cup coconut oil

2 to 3 onions, chopped (4 cups)

3 pounds sweet potatoes, grated (5 cups)

5 tablespoons almond flour

2 large eggs, beaten

2 teaspoons sea salt

1 cup plain yogurt

½ cup honey

1 Tablespoon ginger

1 Tablespoon cumin

2 teaspoon salt

In a small skillet, heat the cumin, mustard, coriander and fennel seeds until they start to pop- not more than one minute- as they will start to burn . Allow to cool and place in grinder and grind. In a sperate bowl combined the seed mixture,  turmeric, cayenne, and ginger in a small bowl. Stir well to blend.

In a large sauté pan set over medium heat, heat the 1/2 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to blend the spices. Transfer the mixture to a bowl and the yams, flour, egg, and salt, and mix well. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.

Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.

These can be made ahead and frozen and reheated in the oven.

Combine the yogurt, ginger, cumin, honey and saltServe warm, topped with the yogurt and scallions.


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