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Sweet Potato Pancakes
Source: dLife

Baked, shredded sweet potato, with applesauce and yogurt on the side.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 18.3
Total Carbs 3.3 g
Dietary Fiber 0.5 g
Sugars 0.9 g
Total Fat 0.3 g
Saturated Fat 0.1 g
Unsaturated Fat 0.0 g
Potassium 45.2 mg
Protein 0.7 g
Sodium 29.6 mg
Dietary Exchanges
, 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 each  sweet potatoes
1 each  small onions
1 each  egg whites
0 1/2 tsp  canola oil
2 tbsp  white whole wheat flour
0 1/4 tsp  baking soda
0.125 tsp  ground ginger
0 1/2 tbsp  fresh lemon juice
1 pinch  salt
1 pinch  black pepper
0 1/4 cup  unsweetened applesauce
0 1/4 cup  plain yogurt, whole milk
  1. Preheat oven to 375°F. Coat 8" X 8" inch pan with cooking spray.
  2. Grate potato into a strainer. Run under cool water until water is clear. Drain to remove all excess water.
  3. In small bowl, mix onion, egg white, and oil. Mix in potato.
  4. In separate bowl, mix together flour, baking soda, ginger and drained potato.
  5. Add lemon juice, salt (if using), and pepper.
  6. Spread potato combination in pan and bake 15 minutes or until browned on the top and bottom.
  7. Let cool 5 minutes, then divide into 2" squares.
  8. Serve each with 1 teaspoon of applesauce and 1 teaspoon of yogurt.

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