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About the Recipe: Living in the South, you soon discover that pimiento cheese appears in burgers, breakfast sandwiches, macaroni, and smeared on crackers or even gingersnaps. In this recipe, it joins the sweet potato and garden zucchini to create a savory tater cake, crispy on the outside and soft on the inside. They are so delicious that you even forget that they’re packed with delicious vegetables.
Cook’s Note: If you love the flavor of sharp cheddar, substitute it in the recipe and topping. Double the recipe to make about 14 pancakes.
Cooking Tips: Sweet Potatoes can be steamed, baked, roasted, fried, mashed, spiralized, and even made into pies. The are deliciously versatile and add moisture to baked goods. Chef Jamie even juices sweet potatoes to make a refreshing beverage. He also suggests making a batter when preparing fries with them, so they won’t get soggy. Another suggestion is to shave them and make sweet potato chips.
For More Information See:
https://www.farmerjonesfarm.com/blogs/news/reveling-in-the-sweet-nostalgia-of-potatoes
Pan Fry the Pancakes: Heat 2 Tablespoons oil in a large Teflon-coated skillet over medium-to-medium high heat. Using about 1/3 cup of batter for each cake, fry potato pancakes for about 2-1/2 minutes, turn over, cook 2-1/2 minutes until golden brown and crisp on both sides. Remove to platter. Add oil as needed to cook remaining pancakes for about 5 minutes each. Serve hot.
Yield: 7 pancakes
To Serve: In a small bowl, stir yogurt or sour cream with minced green onions and finely chopped cheese. Serve pancakes topped with a dollop of creamy topping and garnish with well-drained pimento pepper slices.
pdf for Copy of Recipe – Southern Sweet Tater Pancakes
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