Curried Sweet Potato Pancakes

I meant to make sweet potatoes for Easter. But I forgot, and found myself with a number of sweet spuds just waiting to be eaten.

What a great opportunity to play. Don't you love that?

I had a vague idea that I wanted to try a sweet potato version of a latke, and, recalling an email exchange with a fellow foodblogger, I pulled out the curry powder.

There is no flour in this recipe, so it is gluten-free. The egg acted as a delicate binder, though next time I might add some rice flour or mashed sweet potato for a bit more structure.

They weren't as crispy as I would have liked--perhaps my oil wasn't quite hot enough. Still, they were tasty--savory, with an onion-garlic bite.

These were served with a dollop of unsweetened applesauce to accompany a lovely chuck eye steak.


Curried Sweet Potato Pancakes
inspired by Michele Humes of Fine Furious Life
serves 4 as a side dish, 2 as a main

2 cups shredded sweet potato (shred using the large holes of a box grater)
1 small onion, grated, juice reserved
3 cloves garlic, minced
2 large eggs
1 tablespoon mild curry powder (or to taste)
1 teaspoon agave nectar or honey
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper

Combine all ingredients in a large bowl; stir to combine.

Pan-fry mounds in hot vegetable oil*, about 3 minutes per side. Drain on paper towels and enjoy.