Sweet Potato pancakes with garlic tahini yogurt sauce
Sweet Potato Pancakes
Sweet Potato pancakes with garlic tahini yogurt sauce
Servings: 3
Ingredients
Sweet Potato Pancake
- 2 sweet potato chopped into large chuncks
- 2 tbl olive oil
- pinch salt & pepper
- 1 tbl cream
- 3 stalks green onions finely chopped
- 1 egg
- ½ cup flour
Garlic Tahini Yogurt Sauce
- 130 g yogurt (plain full fat)
- 85 g tahini
- 2 cloves garlic pressed or minced
- ¼ lime juice
- 3 pinches salt
Garnish
- 1 lime sliced into 6 wedges
- olive oil
- 1 handful cilantro (koriander), fresh coursely chopped
Instructions
Preparation
- pre-heat oven to 175c/350f
Sweet Potato Pancake
- Roast the sweet potatoes
- mix sweet potatoes, olive oil, salt, & pepper well and spread on an oven tray
- cook in pre-heated oven 175c/350f for 20 min
- let cool for 5 min
- Create Sweet potato batter
- add cream and green onions and mash with hand masher
- mix in 1 egg
- mix in flour
- Fry the cakes
- add oil to deep pan and heat over medium heat for 5 min, until hot
- Add 1/6 of the batter to the oil, gently lowering it in and mashing it out flat
- Add another 2 parts of batter as above and cook the 3 pancakes for 2 min on each side, carefully to not let them burn
- When done, transfer to paper towels to let drain
- cook the other three pancakes as above
Garlic Tahini Yogurt Sauce
- mix ingredients and set sit. The longer it sits, the more flavorful it gets
SERVING
- Smear yogurt/tahini sauce on half of a plate or deep bowl
- Add a bit of olive oil over the sauce
- Place 2 pancakes on the non-sauced side of the plate/bowl, with the panckakes draped slightly over the sauce
- Add pinch of course salt over all
- Squeeze 1/4 lime over sauce and partly over pancakes (not too much so pancakes stay crunchy
- Add handful of chopped cilantro over all the food
