Out with the old and in with the new! Well…kinda. One of the best things about the changing of seasons is being able to use ingredients from one season with fresh ingredients from the new season. This recipe was inspired by the marriage of winter and spring. Even though, there are fresh, new green things popping up at your farmer’s markets, there will still be those “cold storage” items selling throughout the spring like potatoes, root veggies, and apples. So on one recent trip to the market I bought sweet potatoes and freshly harvested ramps. Combine the two together and you’ve got something awesome and seasonal.
Sweet Potato Pancakes with Ramp Pesto
Makes 4 Servings
1 serving = 3 potatoes pancakes + 1 tbsp pesto = 4 Points Plus
Prep Time: 30 minutes
Total Time: 1 hour
Sweet Potato Pancakes:
- 1 extra-large sweet potato, grated
- 2 egg whites
- 1 whole egg
- 2 tbsp flour
- salt and pepper to taste
- 1 bunch of ramps, coarsely chopped
- ¼ cup of chicken broth
- 1 tbsp pine nuts, toasted
- 1 tbsp olive oil
- 1 oz Parmigiano Reggiano, grated
Preheat your oven to 300°F. Lightly beat your egg whites and whole egg together. Mix your egg mixture with grated sweet potatoes and flour. Mix gently until everything is combined. Season with salt and pepper. Cook up a little potato pancake “tester” to check the seasoning.
(I usual add some ¼ cup of grated shallot or onion when I make potato pancakes, but since this served with the ramp pesto I decided to omit it because I didn’t want the onion flavor to be overpowering. If you are not serving the ramp pesto then I would add the grated shallot or onion.)
Heat a large, heavy-bottom sauté pan over medium heat. Spray with non-stick cooking spray. Use a 1/3 cup measure to portion your sweet potato pancakes. Add 3 sweet potato pancakes at a time to your sauté pan (or however many will fit). Brown on one side for about 3 minutes, flip, and then brown on the other side for 2 minutes. Place these sweet potato pancakes on a foil-lined sheet pan and put in your preheated oven to finish cooking. Continue this process with the rest of your sweet potatoes. Allow them to cook in the oven for at least 5 minutes or until cooked through.
To make the pesto, combine all ingredients except the Parmigiano Reggiano in a blender or food processor. Puree until smooth and then stir in your Parmigiano Reggiano. Season to taste with salt and pepper. Also, if ramps are unavailable you can use any green or herb you like (arugula, basil, scallions, chives, or combination of any of the above).
Serve your warm sweet potato pancakes with the cool ramp pesto. Enjoy the bounty of both harvests in one dish!