Sweet Potato Onion And Thyme Pancakes Recipes

Steps:

• In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly. , Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired.

Steps:

• In a large bowl, combine the flour, thyme, salt and pepper. Stir in eggs until blended. Add the sweet potatoes, parsnips and onions; toss to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

Steps:

• In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.

Steps:

• Grate the sweet potatoes and onion on the coarse holes of a box grater directly into a large bowl. Add the flour, thyme, paprika, eggs, 1 teaspoon salt and a generous grinding of pepper. Mix well to combine.
• Heat about 1/2 inch of vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when you stick a shred of sweet potato in and it sizzles immediately. Scoop out the batter with a 1/3-cup measure and press firmly into thin patties, about 4 inches in diameter and about 1/4 inch thick. Set the patties on a parchment-lined baking sheet. You should have 8 to 10 patties.
• Slide as many patties as will fit comfortably into the oil. Fry the patties until cooked through and golden brown on both sides (flip carefully with a spatula and fork or spoon to help guide them without splashing the oil), 3 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat with the remaining patties. (You can keep the first batch warm in the oven at 250 degrees F, if you like, while you cook the rest.) Season with salt while still warm.
• To serve, combine the sour cream and dill in a small serving bowl. Serve the warm pancakes with the dill sour cream and a dish of applesauce.

Steps:

• Combine eggs, milk and olive oil in a small bowl.
• Place flour in a large bowl.
• Slowly stir in egg mixture to make a smooth batter.
• Add sweet potatoes, onions, and thyme.
• Mix well.
• Heat a small amount of oil in a skillet until hot but not smoking.
• Place a small ladleful of pancake mixture in the skillet and press to flatten.
• Repeat until skillet is full.
• Fry until golden brown on both sides, about 2 minutes per side.
• Drain on paper towels.
• Repeat with remaining batter.

Steps:

• Heat the oven to 400 degrees F.
• Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
• Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
• Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
• Serve immediately.

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds