Evermore Me Sweet Potato Pancakes

During March 2011, when Hanna and I exclusively ate an Evermore diet of either the dog food itself or ingredients in the food, these sweet potato pancakes were a delicious and versatile treat! We enjoyed them as both a simple latke with applesauce as well as a benedict-inspired breakfast with sauteed kale and a poached egg on top!


Evermore Me Sweet-Potato Pancakes



1 lb. sweet potatoes, peeled and coarsely grated

2 carrots, peeled and grated

2 tablespoons parsley, finely chopped

1/3 cup oat flour

2 large eggs, lightly beaten

1 teaspoon cumin

1 teaspoon ancho

1 teaspoon salt

½ teaspoon black pepper

¾ cup safflower oil



Stir together sweet potatoes, carrots, parsley, flour, eggs, cumin, ancho, salt, and pepper.


Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking.


Working in batches of 4, spoon 1/8 cup sweet potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1½ minutes on each side. Transfer latkes with spatula to paper towels to drain. Sprinkle with a pinch of salt, and enjoy!


Sweet Potato Pancake, Topped with Sauteed Kale and Poached Egg