sweet potato pancakes

Got leftover sweet potato? Make these! I came up with them one afternoon when I had some leftover roasted sweet potato from the night before. They�re naturally gluten-free and don�t contain any sugar or sweetener. They�re also a great alternative to the grain-free pancakes made with nut meals for people who can't tolerate nuts.

Make them sweet, topped with coconut, dark chocolate and mixed berries. Or have them savoury, topped with poached eggs, avocado and fresh herbs.

Hot tip: make them small so they�re easier to flip (I make mine about 3cm wide). And use roasted sweet potato (not boiled), otherwise they can turn out too �wet�. To roast sweet potato, I just put the sweet potatoes in a hot oven on a piece of foil (whole, with skins on) and bake until soft inside. Then all you have to do is peel off the skin and scoop out the insides (and eat any leftovers warm with a little organic butter and sea salt � heaven).

ingredients

• 1 cup mashed roasted sweet potato
• 2 eggs
• 1 tsp ground cinnamon (for sweet pancakes)
• Pinch of salt (for savoury pancakes)
• Coconut oil or butter for frying

preparation

1. Heat a little coconut oil or butter in a fry pan over a medium heat.

2. Place the sweet potato and eggs in a bowl and beat until well combined and smooth (you could also whiz it in a food processor). Stir through the cinnamon or salt.

3. Drop small spoonfuls of the batter into the pan, spreading out into discs with the back of a spoon (the mixture will be quite thick). Once set on the bottom, carefully flip with a spatula and cook on the second side for another minute or so. If you keep them small, they will be easier to flip. If you�re having trouble getting the spatula under the pancakes to flip them, use a second spatula or spoon to push the pancake onto the flipping spatula.