Sweet Rosemary Potato Pancakes

The longer I cook, the more I enjoy using rosemary, maybe because it reminds me of the pines in which I was raised and also because I try to always have a rosemary plant around. Rosemary seems to be one of the more versatile herbs one can use in a kitchen, as it lends itself immensely well to both sweet and savory dishes, and frankly I cannot think of a more well rounded flavor which suits both. Like many herbs we use today, rosemary, an evergreen a related to the mint family, is native to the Mediterranean. The name rosemary derived from the Latin ros marinus or dew of the sea, due to its ability to use humid sea air as its primary source of moisture. Aside from culinary usage, rosemary has long been thought of as a medicinal plant to improve circulation, memory, digestion and the immune system, as well as providing anti-inflammatory properties. Sweet potatoes and rosemary pair very well indeed, as the bold piney flavors taste delicious upon a rich sweet background. These sweet rosemary potato pancakes are made in the style of latkes, with sweet potatoes taking the place of white potatoes.

1 lb sweet potatoes, peeled and grated

1 yellow onion, trimmed and grated

1 tsp fresh rosemary, leaves removed from stem

2 eggs

1 tsp starch, potato or corn

¼ tsp pepper

½ tsp salt

1-2 tbsp olive oil

1. Combine the grated sweet potatoes and salt in a medium-mixing bowl, set potatoes aside for about 10-15 minutes. Drain liquid from potatoes by squeezing them and tightly wrapping them in a clean towel, removing as much excess water as possible. Return drained potatoes to original mixing bowl.

2. Next, combine the potatoes with the onions and rosemary. Add the eggs, starch and pepper and thoroughly combine with the vegetables creating the batter for the pancakes.

3. In a medium frying pan, heat 1 tbsp of oil over medium-low heat. Place a tablespoon of batter in the pan, flatten into a pancake and fry each side until golden brown on both sides, about 5 minutes. Repeat process with remaining batter, adding additional oil as necessary.

4. Serve pancakes warm or room temperature.

Serves 3-4

Sweet Potato Pancakes

Sweet potatoes have been on my mind lately, possibly because they are commonly served during winter holiday meals or maybe because I am in the south, where sweet potatoes have been cultivated since the 16th century. In the southern States, sweet potatoes seem to be preferred over regular potatoes and due to their sweeter nature; they are found in a wide array of both savory and sweet dishes, including pies, casseroles, breads, stews and fries. Lately, I have come across sweet potato pancakes on menus and signs; at first I thought were similar to a European potato pancake using grated sweet potatoes as a base, which sounded delicious. However, I subsequently learned, in the south, they are referring to traditional breakfast pancakes, in which cooked mashed sweet potatoes are used in addition to the flour. I found baking the sweet potatoes before adding them to the pancakes, added a depth to the pancakes and created a rich sweet potato flavor in the finished product.

Sweet potatoes can be baked in advance. Sugar and spices can be adjusted to taste, depending upon personal preference.

1 lb sweet potatoes

2 c flour

2 ¼ c milk

¼ c butter, melted

2 eggs

4 tsp baking powder

2 tbsp sugar

½ tsp cinnamon

pinch of nutmeg

½ tsp salt

vegetable oil

1. Preheat oven to 425 degrees. Place the whole sweet potatoes in the oven and bake until tender, 30-45 minutes. Remove from oven, cool slightly, peel and blend until smooth in a medium mixing bowl.

2. Add the dry ingredients to the blended sweet potatoes and thoroughly combine. In a separate bowl, combine the milk, eggs and butter, add to the dry ingredients and potatoes, and gently fold to combine into a smooth batter.

3. Heat a griddle or large skillet over medium-low heat. Once heated, coat the griddle or skillet with oil. Drop about ¼ c of the batter on to the griddle or skillet, repeating until the griddle or skillet is full. Cook pancakes until bubbles appear on the surface, flip and cook until both sides are golden brown and pancakes are fully cooked. Repeat process with remaining batter.

4. Serve sweet potato pancakes warm with butter and maple syrup, if desired.

Serves 3-4

Sage and Sesame Fried Sweet Potatoes

I have participated in numerous sweet potato versus yam discussions with my friends and family recently, as sweet potatoes are both a common Thanksgiving side dish and often mislabeled as yams. The two plants are botanically distinct from each other; yams are starchy tubers from Africa and Asia, whereas sweet potatoes are distant relatives of potatoes from the Americas. African slaves referred to soft sweet potatoes, particularly orange fleshed, as yams to distinguish them from firm sweet potatoes with lighter flesh and because they slightly resemble true yams. Although yams can be found in specialties markets, in the States we tend to eat many different varieties of sweet potatoes. Sweet potatoes and leafy greens, such as orange pecan kale and walnut lemon chard, compliment each other in rich and hearty ways.

Any variety of sweet potato may be used. Other herbs will work well including rosemary, thyme or lavender.

3 medium sweet potatoes, peeled and cut into ¼ cubes

1 tbsp sesame seeds, toasted

1 tsp fresh sage, finely chopped

2 tbsp vegetable oil

salt and pepper

1. Heat the vegetable oil in a large skillet over medium heat. Add cubed sweet potatoes and fry until golden brown, stirring occasionally to prevent sticking.

2. Once sweet potatoes have browned, add sesame seeds and sage. Continue frying until sage is fragrant, about 1 minute. Remove from heat. Season to taste with salt and pepper. May be served warm or room temperature.

Serves 3-4