Sweet Potato Pancakes with Apple Horseradish Cream

The sweet and earthy potatoes balance perfectly with the tang of creamy horseradish.

August 31, 2011

Serves: 12
Prep:  15min
Cook: 15min
Total: 30min

  • 12 ounces sweet potato, peeled and shredded
  • 12 ounces russet potato, peeled and shredded
  • 1 medium onion, grated, excess liquid squeezed out
  • 1 egg
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1/4 cup light sour cream
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup finely chopped apple
  • 1 tablespoon prepared horseradish, squeezed dry

1. Preheat the oven to 200°F.

2. In a large bowl, combine the sweet potato, russet potato, onion, egg, flour, salt, and pepper. Form the mixture into 24 patties, approximately 2 tablespoons each and about 1 1/2 inches in diameter.

3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add 12 pancakes and cook, turning once, for 7 minutes, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Heat the remaining 1 tablespoon oil and repeat.

4. Meanwhile, in a small bowl, combine the sour cream, mayonnaise, apple, and horseradish; mix well. Serve with the pancakes.

Nutritional Facts per serving
Calories     117.7 cal
Fat     6.1 g
Saturated fat     1.2 g
Cholesterol     21.3 mg
Sodium     165.8 mg
Carbohydrates     14 g
Total sugars     2.7 g
Dietary fiber     1.8 g
Protein     2.2 g


This recipe is courtesy of the Rodale Healthy Recipe Finder.

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