Savory Sweet Potato Pancakes with Pomegranate Molasses Yogurt Sauce
This recipe is featured in Quaker Recipes in 1821 Reflected a Multitude of Cultures
- Servings Makes about 10 small pancakes
- 710 ml (3 cups) peeled and shredded sweet potatoes (about 2 medium potatoes)
- 3-4 scallions, diced including green parts (about ½ cup)
- 2 eggs, lightly beaten
- 118 ml (½ cup) flour
- 5 ml (1 teaspoon) baking powder
- 30 ml (2 tablespoons) minced fresh mint
- 1.2 ml (¼ teaspoon) cumin
- 1.2 ml (¼ teaspoon) salt
- Freshly ground black pepper to taste
- Corn oil or other oil, to sauté
- 118 ml (½ cup) plain whole milk yogurt
- 2.5 ml (½ teaspoon) pomegranate molasses
- 5 ml (1 teaspoon) tahini
Monitor the heat carefully — you want to get to that happy spot where these pancakes will cook through, with still getting brown crispy edges.
Place the shredded sweet potatoes and scallions in a large bowl. Stir in the eggs.
In a small bowl, blend the flour, baking powder, mint, cumin, salt, and pepper, and stir into the potato mixture until evenly blended.
In a skillet, heat about .6 cm (¼ inch) of oil until hot. When a bit of batter sizzles, drop in a large spoonful of the mixture, gently pressing it into a patty with a spatula. Cook a few at a time, until browned and then flip to brown the other side, adjusting the heat so they don’t burn.
Keep the pancakes warm in a 93° C (200° F) oven while you cook the remaining batter.
To make the sauce, blend the yogurt, pomegranate molasses, and tahini until smooth.