Sweet Potato Pancakes with Roasted Red Pepper Sauce

Recipe courtesy of Daniel Batista, Executive Chef, St. Catherine of Siena Hospital

Yield: 1 pound/4 servings

Ingredients

• Sweet potato 1 lb
• Salt 1/2 tsp
• Pepper 1/2 tsp
• Chili powder 1 tsp
• Tumeric powder 1 tsp
• Egg whites 8 oz

Roasted Red Pepper Sauce

• Roasted red peppers  1 lb
• Salt 1 tsp
• Pepper 1/2 tsp
• Heavy cream 8oz
• Cayenne pepper 1/4 tsp
• Greek yogurt 8 oz
• Minced parsley 1 tsp

Directions

1. Preheat oven to 400 degrees.
2. Grate all of the sweet potatoes into a bowl with a coarse grater.
3. Now add the salt, pepper, egg whites, chili powder, and turmeric to the shredded sweet potato and mix thoroughly.  
4. Get a baking sheet tray and line it with parchment paper. Then portion the sweet potato mix into 4 oz portions that are about 1/2-3/4 inch thick. 
5. Now, heat up a sauté pan with the roasted red peppers, salt, pepper heavy cream, and cayenne. Heat this until you see the heavy cream start to thicken and reduce until there is about 3/4 of the original liquid left in the pan.
6. Add the entire contents of the pan into a blender and blend until smooth.
7. By now your oven should be hot so place the sweet potato pancakes in the oven and bake for 10-12 minutes or until there are some dark brown crispy edges on the cakes.
8. Plate by adding a small about of the roasted red pepper sauce then add a 2 oz dollop of Greek yogurt to the sauce. Then, place a cake on top of the yogurt and garnish with a sprinkle of parsley. 
9. Enjoy!