Finally the time has come for harvesting one of my favorite root veggies, the sweet potato. Sweet Potato Casserole on Thanksgiving day (you know the one with marshmallows and that delicious syrupy juice) is one of my favorites. There are many wonderful options, both savory and sweet, for this little gem. My favorites are usually farm to table recipes that bring out the inherent sweetness by mixing in fall spices like cinnamon and nutmeg.
My sister eats paleo and this summer, when we were vacationing together, she brought a slew of new paleo recipes to try. Every meal we were experimenting in our cabin in the backwoods of Wisconsin, and let me tell you Farm Foodies, this recipe stood out as a definite keeper! We should be getting some sweet potatoes in our CSA share this week and on a cool fall weekend morning, here’s the recipe you want to try. Kids, vegetarians, paleo, and meat eaters all approve!
Recipe originally published on canadagirleatspaleo.com
Sweet Potato Pancakes :: Farm to Table Recipe
Sweet potato mixed with fall spices, coconut milk, and almond butter
Add all ingredients to food processor or blender and blend thoroughly.
Test the batter to see if it will run off a spoon. If it's too thick, add more coconut milk until it is the right consistency.
Heat a griddle to medium heat. Coat pan with coconut oil. Pour 1/4 cup of batter onto the pan. Cook 4-5 minutes until the top starts to bubble and the bottom is cooked through. Then flip. Cook for another 3-4 minutes until lightly browned. Repeat.
Serve warm with fresh fruit, syrup, powdered sugar, or my favorite, freshly made unsweetened applesauce. Enjoy!
*To make this recipe vegetarian friendly, substitute one ripe mashed banana for each egg.