Low Fat Kitchen Recipe
Sweet Potato Griddle Cakes
by Kyle / @kyle
Mashed sweet potato, oats, egg, and scallions turned into crisp-edged little cakes with very little added fat.
Cook time
25 minutes
Servings
2 to 4
Difficulty
Beginner
Food mood
Source standard
Source: Grit & Soul seed recipe concept. No outside recipe ownership claimed. Safety, diet, and technique claims should be checked against the reference anchors before publishing.
Steps
- 1Put the mashed sweet potato in a bowl and make sure it is warm but not hot. If it is steaming, wait 5 minutes so it does not cook the egg when you add it.
- 2Stir in the egg, oats, scallions, paprika, salt, and pepper. Let the mixture stand for 5 minutes so the oats absorb moisture and the cakes hold together.
- 3Warm a nonstick griddle or skillet over medium heat. Lightly spray it, then spoon 1/4-cup portions onto the surface and flatten each one to about 1/2 inch thick.
- 4Cook for 3 to 4 minutes without moving them. When the edges look dry and the bottom releases easily, slide a spatula underneath and flip.
- 5Cook the second side for 3 minutes. If the cakes brown before the center feels firm, lower the heat to medium-low and cook 1 to 2 minutes longer.
- 6Serve hot with cottage-cheese sour cream, salsa, or a poached egg. Refrigerate leftovers and reheat them on a dry skillet so the edges crisp again.
Grit & Soul tip
Resting the batter is the difference between a cake that holds and a cake that spreads. Give the oats those 5 minutes.
Execution bridge
Inspired here. Planned in D!NNER PLAN$.
Turn ideas into meals your crew will love. Plan, shop, and get it on the table.
Go to D!NNER PLAN$For the people who read the story
The memory belongs below the recipe.
Sweet potato brings its own color and sweetness, so the griddle only needs a little heat and seasoning to turn it into a real meal.
Grit & Soul keeps the cooking directions easy to reach first. The story still matters, but it should never make someone scroll forever before they can cook.
Kitchen Talk
What cooks are saying
@brickandbasil
18m agoThis is the kind of idea I would save for a cold Sunday. The cast iron move feels exactly right.
Grit & Soul know-how
Use the zones
Why it works
A hot side and a cooler side give you sear, control, and a place to finish without burning the outside.
Watch for
Dry the surface before it hits the grate. Moisture has to leave before browning can begin.
Make it yours
Finish with something bright: pickles, herbs, citrus, vinegar sauce, or a sharp slaw.
Keep reading
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