Yam Pancakes (adapted very slightly from Sprouted Kitchen)
1 1/2 lbs peeled sweet potatoes, cut into large chunks
2 tsp butter
2 shallots, diced
2 tsp soy sauce
1 clove garlic, minced
salt, pinch of cayenne pepper
1/2 c unbleached flour
1 egg, well beaten
1/2 c plain yogurt
2 tbsp lemon juice
1 tbsp olive oil
3 tbsp chopped basil
2 tbsp chopped lemongrass
Steam the potatoes until tender and set aside.
Melt the butter and saute the shallots until tender. Mash the potatoes and add the shallots, soy sauce, garlic, salt, cayenne and the egg. Add the flour and mix until the mixture holds together. Add flour if it seems very wet.
Heat a bit of oil and butter in a large pan, enough to cover the bottom of the pan. Scoop the mixture into balls and drop into the oil. Continue until the pan is full, allowing space between each cake. Press the batter flat (ish) and heat until browned on one side. Flip and brown on the other side. Keep warm in a low oven, while cooking the rest of the batter into cakes.
To make the sauce, whisk all the ingredients together. Serve the cakes warm with the sauce.
These were a big hit with my family, my husband named them yam pancakes.