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Sally Fallon’s Sweet Potato Pancake Recipe For A Healthy Heart

Sally Fallon’s Sweet Potato Pancake Recipe For A Healthy Heart

We thought you might like to try a recipe for some nutritious, heart-healthy Sweet Potato Pancakes, so here is nutritionist Sally Fallon’s offering from her cookbook entitled Nourishing Traditions:

“There’s probably no vegetable with a higher beta-carotene content than the sweet potato,” says Fallon, “This is the beta-carotene that protects us against cancer, colds, infections and other diseases. The carotene content of the sweet potatoes actually increases as the vegetable is stored throughout the winter. But remember that our bodies can only convert carotene to vitamin A in the presence of bile salts. That’s why it’s so important to eat sweet potatoes with butter, egg yolks or cream. These fats stimulate the secretion of bile and help the body to convert carotenes to all-important vitamin A. These wonderful fats also make sweet potatoes taste delicious.”

Fallon adds, “The sweet potato is a good source of iron, potassium, niacin and vitamin C. It contains fiber and is very rich in vitamin B6, a vitamin that is highly protective against heart disease. Last, but not least, the sweet potato is rich in magnesium, another nutrient that protects against heart disease.”

Sweet Potato Pancakes

Serves 4.

Ingredients

2 medium sweet potatoes, peeled and grated
1 large sweet potato, unpeeled, washed and grated
2 tablespoons whey or lemon juice
1 tablespoon sea salt
1 medium onion, minced
1 small carrot, grated
3 eggs, lightly beaten
4 tablespoons spelt or unbleached white flour
pinch of nutmeg
sea salt and pepper
3 tablespoons butter
3 table spoons extra virgin olive oil

Instructions

  1. Soak grated potato in water plus whey or lemon juice and salt for several hours or overnight.
  2. Drain and squeeze dry in a tae towel.
  3. Mix eggs with flour and nutmeg and season to taste.
  4. Stir in grated vegetables.
  5. Use a 1/3-cup measure to scoop out batter, Sautee until golden on both sides in butter and olive oil.

Variations

Add ¼-cup finely chopped cilantro to batter. Omit nutmeg.

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