Sweet Potato Pancakes

I thought I might be starchy vegetable pancaked out.  After a week containing four types of latkes, perhaps it was time for a break.  But when you get a craving that you can't quite shake, sometimes you just have to give in.  And when it's a craving for sweet potato pancakes (and not, say, an ice cream sundae), I think it's 

perfectly acceptable to cave.

I love sweet potatoes.  As we speak, I have five pre-baked sweet potatoes in the fridge, wrapped in aluminum foil, waiting for me to grab them on the way out of the house.  Nothing hits the spot after a hard workout than a cold baked sweet potato.  Or maybe that's just me.  But even if you think that is weird, you will not be able to help falling in love with these pancakes. 

 What I appreciate most in this recipe, and in any recipe really, is the simplicity.  Sweet potatoes are so wonderful, they really only need a few dashes of this and that to enhance their flavor and shine.  They are warm and crispy and starchy, just what you might be looking for in a late December dinner, but they are also packed full of everything that is good for you, which is exactly what you might be looking for in a few short weeks.

Sweet Potato Pancakes

Serves 4

1 3/4 lb sweet potatoes, cut into large chunks
2 t soy sauce
1 clove garlic, minced
1/4 c chives, minced
3/4 t salt
1/2 flour
1 egg
butter

Steam the potatoes until tender, about 30 minutes, depending on the size of your chunks.  Let drain in a colander for an hour.

Mash potatoes with soy sauce, garlic, chives, salt, and flour.  If batter is too wet, add more flour.  Add egg and combine.

Melt enough butter in a cast iron skillet to generously coat the bottom.  Warm over medium heat heat.  Drop batter, a few tablespoons at a time, into the hot skillet, and flatten each.  Cook about 4 minutes, or until well browned, and flip.  Cook another 4 minutes on the other side, and remove from pan.  Repeat until all batter is used.