Sweet Potato Pancakes & Poached Eggs Recipe

Just thought I’d check in with two announcements; one of an exciting success and the other of an embarrassing failure:

1. My first-ever poached egg came out perfectly thanks to Deb’s tutorial on Smitten Kitchen.
2. The Dr. Praeger’s Sweet Potato Pancake I served my beautiful poached egg on was still cold in the center.

These announcements certainly beg the question of how I could perfect something renowned to be rather tricky while screwing up something so straightforward.

Your guess is as good as mine.

Oh, and Shelby feasted on the half-cooked sweet potato pancake. Food is not wasted in a house with a dog ;).

Ingredients

For Sweet Potato Pancakes

• 2 cups grated sweet potatoes (about 2 medium sweet potatoes)
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup buttermilk
• 2 tbsp melted butter
• 2 tbsp honey
• 1 tsp vanilla extract

For Poached Eggs

• 4 large eggs
• Water
• 1-2 tbsp white vinegar (optional, for poaching)

Instructions

For Sweet Potato Pancakes

Begin by peeling and grating the sweet potatoes. Use a box grater or a food processor for this task. Once grated, squeeze out any excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the grated sweet potatoes, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mix well to evenly distribute the ingredients.

In a separate bowl, whisk together the eggs, buttermilk, melted butter, honey, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.

Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Remove the sweet potato pancakes from the skillet and keep them warm while you prepare the poached eggs.

For Poached Eggs

Fill a large, shallow saucepan with about 2-3 inches of water. Add a tablespoon or two of white vinegar if desired; this helps the egg whites coagulate more easily.

Bring the water to a gentle simmer over medium-low heat. The water should be hot but not boiling.

Carefully crack one egg into a small bowl. Create a gentle whirlpool in the simmering water by stirring it with a spoon.

Gently slide the egg into the center of the whirlpool. The swirling water will help the egg white envelop the yolk.

Poach the egg for about 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk. Use a slotted spoon to carefully lift the poached egg out of the water.

Repeat the process for the remaining eggs.

Assembly

Place a stack of sweet potato pancakes on a plate and top them with the perfectly poached eggs. Season with a pinch of salt and freshly ground black pepper.

Indulge in the delightful flavors and textures of sweet potato pancakes paired with perfectly poached eggs. This breakfast dish not only satisfies your taste buds but also provides a nutritious start to your day. Enjoy the combination of the sweet and savory, the crispy and creamy, in every delicious bite.

Estimated Nutrition Per Serving

• Calories: 380 calories
• Protein: 12g
• Carbohydrates: 54g
• Dietary Fiber: 6g
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 220mg
• Sodium: 630mg
• Potassium: 470mg
• Sugar: 14g