Ingredients
2
cups of cooked sweet potatoes (2 large potatoes)
1/3
cup of all-purpose flour
1/2
cup of grated Parmesan cheese
1/2
tbsp. of finely minced fresh rosemary leaves
2
tbsp. of olive oil, divided
Directions
1.
Preheat oven to 400°.
2.
In a medium bowl, mash together sweet potatoes and egg.
3.
Add flour and mix well.
4.
Stir in cheese, salt, pepper, and rosemary.
5.
Add additional flour if needed to make a stiff dough.
6.
Form into six patties and place in a baking dish coated with 1 tablespoon olive oil.
7.
Bake for 12-14 minutes, until golden.
8.
Flip pancakes over and flatten gently with a spatula. Brush tops with remaining olive oil and bake for 7-8 minutes more, until crispy.
Columbus Restaurants
