Sweet Potato Pancakes



  • 1 medium sweet potato, baked and skin removed
  • 2 eggs from pastured hens
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon or pumpkin pie spice
  • Ghee or coconut oil for cooking
  • Pasture butter or coconut butter as topping


  1. Beat eggs in a bowl. Stir in sweet potato flesh, salt, spices and vanilla, and mix thoroughly. (May combine ingredients in a blender if desired.) Heat a skillet over low-medium heat, and grease with ghee or coconut oil. Once skillet is warm, pour or scoop a few tablespoons of batter onto pan. Allow to cook 3-5 minutes or until golden brown and set. Flip and cook another few minutes until cooked through and lightly browned. Top with pasture butter or softened coconut butter.

    For a savory twist, omit the cinnamon/pumpkin spice and use pepper and curry seasoning instead of, or in addition to, salt. Stir in chopped spinach and sautéed onions for more flavor and texture.


from the NSM Nutrition Team recipe box

anti-inflammatory, gluten-free, paleo-friendly, vegetarian