I’m all about entertaining for the holidays , and this past week really got me thinking about my upbringing and how it all seems to meld together as an adult. You see…. my dad’s side of the family is from the south, and makes a seriously delicious sweet potato pie. I went to an all Jewish elementary school in Brentwood as a young girl, and learned about jewish traditions and foods. Being born a Latin girl afforded me the privilege of growing up eating spicy foods like soy-chorizo and chipotle among many other flavors….
Last week when a large supermarket asked me to make something with sweet potato, I thought “what could I make that really ties in all the flavor combos I love?” We were coming up on Hanukkah at the time, and all I kept thinking of were delicious latkes topped with sour cream. This put my thought process in motion…. I would start with sweet potato pancakes. Then I thought chorizo goes so well with sweet potato, but it’s not spicy enough to give it that kick I’m looking for. I decided to add in a chipotle pepper and adobo sauce. Spiked the batter with some green onion and it was on and popping with sweet potato chorizo pancakes. They make the perfect holiday appetizer.
Let me share my secret weapon with you…. I used Princella Sweet Potatoes. The product is picked and packed within hours, and using a can saves time because there is no peeling or steaming. I just love sweet potatoes plus they’re an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. There are no preservatives because the canning process is the magic that preserves the yams. I used those as my base and added my touches of Latin spice.
Ingredients for sweet potato chorizo pancakes:
- 1 – 29 oz. can princella sweet potatoes
- 8 – ounces soy-chorizo (cooked)
- 1 – egg (beaten)
- 1 – heaping tablespoon chipotle pepper and adobo sauce (minced)
- 2 – tablespoons green onion ( minced )
- vegetable oil
- sour cream
- Open can of sweet potatoes and drain out liquid.
- Place sweet potatoes in a bowl and mash with a potato smasher.
- Mix in soy-chorizo, egg, chipotle pepper, and green onion.
- In a frying pan over a medium flame add a tablespoon of vegetable oil, and allow to get hot.
- Scoop mixture by heaping tablespoon into frying pan.
- Cook on each side for 5 to 7 minutes or until crisp.
- Place on a plate and top with sour cream, green onion, and a tiny strip of chipotle pepper.