Sweet Potato Pancakes with Creamy Dill Sauce
In these potato pancakes, shredded sweet potatoes add color, flavor, and a substantial amount of beta-carotene.
  • 1 medium sweet potato (8 ounces), peeled and shredded
  • 1 large baking potato (8 ounces), peeled and shredded
  • 1 large carrot, shredded
  • 1 small zucchini, shredded
  • 1/2 cup grated onion
  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 1/4 cup flour
  • 3 ounces soft goat cheese
  • 1/3 cup minced fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons low-fat (1.5%) buttermilk

1. In large bowl, combine sweet potato, baking potato, carrot, zucchini and onion. Add whole egg, egg white and flour, and stir to coat. Add half the goat cheese, 3 tablespoons of dill, salt and pepper, mixing until well combined. Form potato mixture into 12 patties.

2. Preheat oven to 400°F.

3. In large nonstick skillet, warm 1-1/2 teaspoons of oil over medium heat. Working in batches, saute patties until crusty and golden brown, about 2 minutes per side; add remaining 1-1/2 teaspoons oil to pan as necessary. Transfer patties to a nonstick baking sheet and bake 15 minutes, or until cooked through.

4. Meanwhile, in small bowl, blend remaining goat cheese and dill with sour cream and buttermilk. Serve pancakes with creamy dill sauce.

Nutritional Information
Per serving: 268 calories, 12g total fat, 5g saturated fat, 5g monounsaturated fat, 0.7g polyunsaturated fat, 3.4g dietary fiber, 11g protein, 31g carbohydrate, 68mg cholesterol, 409mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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