Thanksgiving Shipping Notice: We will only be shipping on Monday (20th) the week of Thanksgiving. If you would like to receive an order that week, please order by Sunday 19th 5pm EST.

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