Tag Archives: sweet potatoes

Sweet Potato Breakfast Pancakes

Sweet Potato Breakfast Pancakes

Vegan MoFo 2011 - Vegan Month of FoodSweet potato lends subtle flavor and a nutrition boost to these simple pancakes. Lance loved them, and he’s not a big sweet potato fan. They pair well with Herbed Breakfast Sausage patties from Vegan Diner, our favorite vegan breakfast meat.

I cook the sweet potato in the microwave to save time. Scrub it well, pierce the skin a few times with a fork, and microwave on high power for about 4 minutes, until fork-tender. When the potato is cool enough to handle, slice it in half, scoop out the tender insides, and it’s practically mashed already.

 

Sweet Potato Breakfast Pancakes

Makes about 12 3-inch pancakes.

Ingredients:
1/2 cup sweet potato, cooked and mashed (about one medium sweet potato)
1 cup white whole wheat flour
2 tbsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/8 tsp nutmeg
2 tsp agave nectar
1/4 tsp pure vanilla extract
1 1/2 cups non-dairy milk (I use SoDelicious coconut beverage)
canola oil, for oiling griddle or pan (optional)

Directions:
Start heating a nonstick griddle or well-seasoned cast iron pan over medium heat.

In a large mixing bowl, combine flour, baking powder, cinnamon, salt, and nutmeg. Blend well with a fork. Set aside.

In a smaller bowl, combine mashed sweet potato, agave nectar, and vanilla extract. Blend well. Whisk in non-dairy milk with a fork until well-blended.

Add sweet potato mixture to dry ingredients and mix until just blended. The mixture may puff up as the baking powder starts leavening it.

When the griddle is hot (a drop of water should sizzle when it hits the surface), spoon on the batter onto the griddle in circles to form 3-inch pancakes. When pancakes look dry around the edges, they are ready to flip. Turn then over and cook for about 3 minutes on the second side, until lightly browned.

Keep warm in the oven until ready to serve.

Sweet Potato Gnocchi with Smoked Apple Sage Sausage

Is it fall yet? I’ve had enough of this heat. And so has our poor lawn, but at least we haven’t had to mow it. More time for cooking!

Here is a dish that I will definitely be making this fall. I had some Field Roast Smoked Apple Sage Sausages to try. With the sage flavor, I thought they would work well with gnocchi, and I have been meaning to try a sweet potato version. I’ve always bought gnocchi in vacuum-sealed packages in the pasta aisle, but it’s easy enough to make at home. Golden flax seeds stand in for the egg, and offer Omega 3’s and fiber while they bind the mixture together.

Sweet Potato Gnocchi with Apple Sage Sausage

Ingredients:
2 large sweet potatoes
1 tbsp ground golden flax seed
2 tbsp water
1 1/4 cups semolina flour
all-purpose flour for kneading and rolling
1/2 tsp salt
1/8 tsp nutmeg

2 tbsp Earth Balance vegan butter
2 Field Roast Smoked Apple Sage Sausages, sliced
1 tsp ground sage

Directions:
In a small bowl, mix 1 tbsp ground golden flax seed and 2 tbsp water. Let stand to thicken while preparing potatoes.

Scrub and peel sweet potatoes, and cut into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Reduce heat to a low boil and cook until potatoes are tender. Drain.

Place the potatoes in a large mixing bowl and mash with a fork until smooth. Stir in salt and nutmeg. Add flax mixture and 1 cup of the semolina flour. Mix gently, gradually adding remaining semolina flour 1/4 cup at a time until mixture forms a moist dough. It should not be sticky.

Dust a work surface with all-purpose flour. Turn gnocchi dough mixture onto floured surface and knead for about 3 minutes. Dust with flour as necessary. Divide into 8 portions with a knife, and roll each portion into a snake, about the width of your thumb. Slice each snake into 1-inch pieces. Sprinkle pieces with flour to prevent sticking.

Bring a pot of water to a rolling boil while you shape the gnocchi.

To shape gnocchi, hold a fork by the handle so it points downward, resting the tines on your work surface. Place a piece of dough near the top of the fork tines, and gently press downdard with your thumb to roll the gnocchi down the fork, and imprint it with a ridged surface. The gnocchi will curl around your thumb. The ridges in the gnocchi will help to hold your sauce.

This video demonstrates the technique:

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When you are finished, drop about 1/3 of the gnocchi into the boiling water. Stir gently to separate. Boil for 2-3 minutes, until gnocchi begin to float. Remove with a slotted spoon, drain, and keep warm in a bowl covered with a clean towel. Cook 2 more batches of gnocchi in this manner.

To serve:
Melt Earth Balance butter in a saucepan. Add sage. Brown slices of Field Roast sausage in butter until golden on both sides. Add gnocchi and remove from heat. Stir gently to coat with butter sauce.

Makes about 4 servings.