As promised, here are the recipes to two surprisingly tasty creations I made earlier this week. I had sweet potatoes and a jar of fermented cabbage taking up much-needed space in my fridge. My sometimes questionable creative juices spit out a sweet potato and kimchi pancake :o, and I rolled with it.
Sweet Potato and Kimchi Pancake
Serving size: 6 pancakes | Prep time: 40 min | Cooking time: 10 min
- 2 med sweet potatoes, mashed *
- 3/4 cup kimchi, chopped bite-sized **
- 1/2 med onion, chopped
- 1/2 bell pepper, chopped
- 1/2 cup tofu, crumbled
- 2 Tbs. almond milk
- 1/4 cup whole wheat breadcrumbs
- Canola oil for frying, approx 6 Tbs. divided
- 1/4 cup chickpea flour **
- 2 eggs
* You can either steam, boil, or roast them. I roasted mine in the oven for about 30 min at 400F. Avoid overcooking – still need to have some firmness or else it will fall apart!
Another option is just to julienne and incorporate into the batter. This will result in a crispier pancake.
** Any kind of flour should work…I would think. If anything else, it will be fun to experiment 😉
- 2 Tbs. low sodium soy sauce
- 2 Tbs. rice vinegar
- 1 Tbs. honey
- Roast sweet potatoes.
- Mash after they’ve cooled and set aside.
- Prepare dipping sauce and set aside.
- In a med pan over med high heat, add 1 Tbs. EVOO and cook kimchi, onion, peppers in that order. Mix and cook until veggies softened, approx 5 min.
- When cool, combine with sweet potatoes. Add crumbled tofu.
- Add milk and breadcrumbs.
- Form the mixture into a 3/4 to 1 in thick round patty.
- Coat in flour, then in egg.
- Fry the pancake in canola oil until browned, approx 3 min per side. Be sure not to overcrowd the pan.
- Remove from pan and serve with sauce.
I loved the crunchiness and the spiciness that the kimchi added to this otherwise sweet pancake. And of course the dipping sauce is optional, but as I’m a sucker for the salty-sweet combination, I thought this took it up another notch.
Now, I wasn’t about to turn on my oven in this 100 degree weather just to roast 2 measly sweet potatoes! Gotta make the most of the situation, right? So what did I do with the rest? I had just cooked a huge batch of dry chickpeas, and I didn’t have any hummus already made in the fridge. So…no brainer! Time to get my sweet potato hummus on!
Sweet Potato Hummus
Recipe adapted from Barefoot Contessa
- 2 cups chickpeas
- 1 1/2 Tsp. kosher salt
- 4 garlic cloves, minced
- 1/3 cup tahini
- 6 Tbs. lemon juice (2 lemons)
- 2 Tbs water or liquid from chickpeas
- 1 med sweet potato
- Paprika, for garnish
Place all ingredients into a food processor and process until hummus is coarsely pureed. Taste for seasoning. Scoop into a bowl and sprinkle paprika on top.
Aside from roasting, what is your favorite way to enjoy sweet potatoes? Any recipes welcomed!! 🙂