Sweet Potato Pancakes

This recipe may seem like it's a lot of work, but if you have a food processor or a blender, it's worth a try, especially for a weekend! There's no better source of betacarotene - which helps us fight illness and disease - than sweet potatoes. Remember though, in order for betacarotene to be converted to vitamin A, it needs bile salts, which are stimulated by fats such as cream, butter, or egg yolks.

Serves 4-6

2 medium sweet potatoes, peeled and finely grated
1 medium baking potato, unpeeled, washed and finely grated
2 T whey or lemon juice
1 T sea salt
1 medium onion, minced
1 carrot, grated
3 eggs, lightly beaten
4 T WW (whole wheat) flour
pinch of nutmeg
sea salt and pepper
3 T butter and
3 T OO
OR 6 T lard

I wouldn't attempt this recipe unless you have a food processor, or a good blender. The potatoes have to be almost pulp-like for the pancakes to stay together!

Tip: If you have a blender, you should add about a cup of water before blending so you don't burn out your motor!

Soak grated potato in water plus whey or lemon juice and salt.

Drain and squeeze dry.

Mix eggs with flour and nutmeg and season to taste.

Stir in grated vegetables.

Use 1/3 cup to measure to scoop out batter.

Saute on a griddle (makes for an easier "flip") in butter or olive oil until golden on both sides.