These corn cakes are simple to make yet packed with flavor. The natural sweetness of corn and sweet potatoes makes them enjoyable as a meal or healthy snack. This recipe comes to us from Deirdre Holmes of the blog Plan It Healthier.
Food for Thought: Did you know corn is both a vegetable and a grain? Sweet corn (the kind we eat on the cob) is considered a vegetable and harvested at the end of summer while the kernels are still plump and sweet. Other varieties of corn are harvested in the fall when the kernels are dry. This kind of corn is then ground into flour, which can be used to make cornbread or tortillas.
Cooking Tip of the Week: Look for sweet potatoes that are firm, have smooth skins and are free of soft spots. Store whole unpeeled sweet potatoes in a cool, dry place for up to about a week, but don’t refrigerate them as they tend to dry out.
Family Dinner Conversation Starter: What accomplishment are you most proud of so far in your life?
Adult: Bake washed, unpeeled sweet potato in 400°F oven for approximately 45 minutes or until soft (time will depend on size).
Together: Prep remaining ingredients.
Together: Allow sweet potatoes to cool, and peel (the peel should slip right off.)
Adult: Warm skillet, melt butter and sauté chopped onion until translucent. Cut sweet potato into pieces while adding to the pan. You may have to mash the pieces a little bit. Add corn, mix well and turn off heat.
Together: Meanwhile, in a medium-sized bowl, combine dry ingredients. Add milk and eggs.
Kid: Stir in the sweet potato mixture and add scallions and green herbs.
Together: Warm just enough butter or olive oil in a frying pan to cook the pancakes. Spoon batter into pan and cook several minutes on each side.
Enjoy them warm with sour cream or yogurt, salsa and/or hot sauce, and freeze any remaining in an air-tight container for a healthy vegetable-filled snack or quick meal.
Makes 12-15 3-4″ pancakes.