Sweet Potato Pancakes With Curried Yogurt Sauce

Recipe Ingredients

		For Pancakes
1		Sweet potato - (abt 3/4 lb) (large)
1		Shallot - peeled, minced (large)
1 tablespoon	15ml	Minced candied ginger
1		Egg
		(or equivalent measure of egg substitute)
2 tablespoons	30ml	All-purpose flour
1/2 teaspoon	2.5ml	Curry powder
1/4 teaspoon	1.3ml	Baking powder
1/2 teaspoon	2.5ml	Salt
		Freshly ground white pepper
		Nonstick cooking spray
		(or 2 tbspns vegetable oil)
		For Sauce
1/2 cup	118ml	Plain fat-free yogurt
1/4 teaspoon	1.3ml	Curry powder
2 tablespoons	30ml	Sugar or honey

Recipe Instructions

To prepare pancakes: Shred sweet potato into medium bowl. Add shallot and ginger. Add egg; mix well.

In a small bowl, stir together flour, curry powder, baking powder, salt and pepper to taste. Stir into potato mixture.

Spray large skillet with cooking spray or coat with oil. When skillet is hot, drop in batter by heaping tablespoonfuls to form 6 to 8 pancakes. Fry until golden brown, about 3 minutes per side.

Meanwhile, prepare sauce: Combine yogurt, curry powder and sugar in small bowl. Stir well.

To serve, arrange 3 or 4 pancakes on each of 2 plates. Serve yogurt sauce on top or on the side.

Yield: 2 servings.

Source:
St. Louis Post-Dispatch - 01-04-1999 - By Bev Bennett

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