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Fried Sweet Potato Pancakes with Cinnamon and Nutmeg

Golden fried healthy and delicious sweet potato pancakes receive a further boost with freshly ground nutmeg (or you can choose ground nutmeg from the spice aisle).


1 1/2 pounds sweet potatoes, peeled and grated,
1/2 teaspoon Himalayan or sea salt
2 teaspoons cinnamon
2 teaspoons freshly grated nutmeg (or one teaspoon ground nutmeg)
2 tablespoons all-purpose flour (for a healthier recipe choose coconut flour or all purpose gluten free flour)
2 eggs, lightly beaten (preferably cage-free organic)
1 1/2 tablespoon coconut oil or extra virgin olive oil

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Toss the potatoes, salt, cinnamon, nutmeg, flour, and egg together in a large bowl.

2. Heat 3/4 tablespoon coconut or olive oil in a large nonstick skillet over medium-high heat.

3. Drop 3 rounded tablespoons of the potato mixture (1 per pancake) into the skillet. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown - about 5 minutes each side.

4. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed.

5. Serve warm with butter and a healthy topping such as raw honey or maple syrup.

Note: You can also make a dinner version of this recipe by substituting 1 pound of russet potatoes, adding a medium yellow onion that has been peeled and grated and a bit of ground black pepper  and leaving out the cinnamon. Try it - you'll probably like it!

Makes 4 servings.

Per serving: 75 calories, 3 g total fat, 49 g carbohydrate, 13 g protein, 206 mg sodium.

Adapted from original recipe and image source at:


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