Did I mention I love sweet potatoes? Since I began this Whole 30 thing 10 days ago (10 days ago!!!) I have fallen even more in love with them. They are so very versatile! Tonight I spiced up our roasted chicken – literally – with Indian spices. So I decided to play around with the idea of Indian Sweet Potato Pancakes to go with the chicken. Oh MY were they good!
I combined equal parts shredded sweet potato and shredded zucchini with a few eggs, some coconut flour, a sautéed onion, garlic, and some Indian spices (I used garam masala which I found in the bulk spices section of Sprouts). Then I fried up the pancakes in coconut oil. Much to my delight, the final product was DELISH! Even the hubs approved.
I was also thinking this would be great with Mexican seasonings. Trade out the Garam Masala and curry powder for cumin, and coriander. Or what about an Italian version with Basil, Oregano, and extra garlic? The possibilities are endless!
It is also worth mentioning that this recipe is both paleo-friendly and Whole 30 approved, in case you care about that sort of thing.