- Nathan Myhrvold born (1959)
Sweet Potato Feta Pancakes
- 1 medium-sized sweet potato, peeled or unpeeled, grated with a hand grater or food processor
- 1 tablespoon chopped fresh cilantro
- 1/8 teaspoon cayenne
- 1 egg
- 1/4 cup flour (whole-wheat or white)
- 2-3 tablespoons crumbled feta cheese
- Salt and pepper, to taste
- 2 tablespoons olive oil, plus more as needed
- 2 tablespoons pumpkin seeds (optional)
- Curried Squash and White Bean Soup
- Chicken Breast Stuffed with Spinach, Feta, and Pine Nuts
- Bacon and Parmesan Frittata
- Farro with Red Kuri Squash and Leeks
- Fall Quinoa Salad with Sweet Potatoes, Walnuts, and Raisins
- Cucumber Salad with Feta and Walnuts
- Fresh Peas with Caramelized Onions, Thyme, and Mint
- Avocado Halves with Honey and Mint Recipe
- Easy Cauliflower Risotto with Crisp Potato Bits
Feta and sweet potato pair beautifully in this dinnertime pancake recipe, which is the ultimate marriage of sweet and savory. The best part? You don't even need to roast the sweet potatoes, you just grate them right into a bowl and mix them up with the other ingredients. These pancakes taste great with some thick Greek yogurt. For more healthy recipes like this one, visit Ashley's blog, Practical Cooking For One.
Place the first 6 ingredients in a bowl and blend with a fork. Season to taste with salt and pepper.
Heat the oil in a large skillet over high heat until very hot (if you drop a dollop of batter it should immediately start sizzling).
Add batter by the spoonfuls without crowding the pan. Mold them into a pancake shape with the back of a spoon. Cook until both sides are browned, about 2 minutes per side. Add more oil if necessary.
Sprinkle the pumpkin seeds on top, if using, and serve with sour cream, yogurt, or applesauce, if desired.