This afternoon I got smart and put the baby in the backpack when she got ornery.

I still had to work pretty quickly though! I remembered a really good sweet potato pancake recipe I made a longggggg time ago from the Moosewood Cookbook so I decided to make them and I’m glad I did. The ingredients list is VERY simple for these! They’re really tasty AND good for you and you can reheat the next day. I did alter the recipe by adding regular potatoes and I planned to add grated carrots until I realized I didn’t have any.

You can also make them with just the sweet potatoes or yams if that’s all you have…

You’ll need these ingredients:

And some of these:

And this stuff:

Oh yeah and this:

That’s a lemon from my tree. Now, before you detect smugness on my part at having a lemon tree, please realize it’s a dusty old, rooty old, grumpy old neglected lemon tree that yields about 3 lemons per YEAR. So let me enjoy this lemon, will you?

INGREDIENTS:
1 large or 2 small sweet potatoes or yams
3 small potatoes (I had red potatoes so I threw them in just to use them up!)
1/2 onion
1 cup minced parsley
1 tsp salt
fresh ground pepper to taste
1/3 c flour
3 eggs (original recipe calls for 4 but I only had 3 and it worked out fine. 2 might even do.)
3-4 t lemon juice (I squeezed in about half a small lemon)
**NOTE: I would add 1 or 2 grated carrots if you have them!**

1. In a large bowl shred potatoes and onion (& carrots if you have ‘em) using food processor or the old fashioned way.

Keep going! Your arm will soon look like this:

Check on the kids every once in a while.

Fill up the compost!

2. Turn on heat in a seasoned skillet, large non-stick frying pan or electric skillet. (Basically, whatever you have!) Heat should be medium/high. If you use an electric skillet about 325 is pretty good.

2. Add flour, salt, lemon juice, pepper & parsley to bowl of shredded taters.

3. Beat eggs & add to potato mixture. Combine thoroughly.

4. Heat oil in skillet.

5. Plop large spoonfuls of the mixture into the skillet. Flatten with a spatula.

6. Fry until brown. Flip and add more oil as necessary.

Serve hot with sour cream, butter, yogurt, cottage cheese, apple sauce or anything else that appeals to you!

Bea loves these through her food mill!

Maddie didn’t share her sentiments.

These taste like mashed potatoes but are a lot lighter & would be great served with a fresh green salad!