Sweet Potato Pancakes

When I was in elementary school, one of my closest friends was Jewish. I remember the first time I had potato pancakes at her house during Hanukkah.  They were delicious. And for some reason, I had a huge craving for them the other day...and to my surprise, I found a Weight Watchers-approved recipe. Except instead of Idaho potatoes, these were made with sweet potatoes. And they were phenomenal.

Ingredients

1 sweet potato, peeled
2 scallions, chopped
1 large egg (I actually used the equivalent of one egg in egg whites)
1 tablespoon of flour
1 teaspoon salt
Cooking spray


1. Slice the potato. Add the pieces to a food processor, and chop up fine.

2. Chop the scallions.

3. Add pureed potato, scallions, egg, salt, and flour into a bowl. Mix well.

4. Coat a baking pan in cooking spray. Create pancakes out of the potato mixture, using about 1/4 cup of the mixture for each pancake. Place the pancakes on the baking pan, leaving 2 inches between each one.

5. Cook the pancakes for 20 minutes in an oven heated to 425 degrees. Flip the pancakes over, and cook for an additional 10 minutes on the opposite side. 

PointsPlus value: 3 (2 pancakes per serving)