pancakes
greens
sweet potatoes
gluten-free
vegetarian
healthy recipes

Chef Michael Symon shares his recipe for healthy sweet potato pancakes with wilted greens from his newest cookbook, Fix It with Food.

For more of Michael's gluten-, dairy- and sugar-free recipes, check out:
Dairy-Free Mac & Cheese With Roasted Vegetables
Dairy-Free "Parmesan" Cheese
Mom's Lasagna Made Gluten-Free With Potato "Noodles" & Meat Sauce
Easy Pomodoro Tomato Sauce
Avocado Chocolate Mousse

Adapted from Fix It with Food by Michael Symon. Copyright © 2019 by Michael Symon. Used with permission by Clarkson Potter. All rights reserved.

Ingredients

  • 1 sweet potato, peeled and grated on the large holes of a box grater
  • 1 scallion, finely sliced
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon paprika
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 collard green leaves, tough stems removed, leaves thinly sliced (about 2 cups)

Yield

Serves: 1

Preparation

In a large bowl, combine sweet potato, scallion, turmeric, paprika, and egg. Season with a pinch of salt and a twist of black pepper and toss to combine. Form mixture into 3 equal-size patties and set aside. 

Set a large skillet over medium-high heat. Add 2 tablespoons olive oil and heat to shimmering, then add the patties, flattening them slightly with a spatula. Cook until crisp and golden brown on both sides, about 3 minutes per side. Transfer to a plate and loosely tent with foil to keep warm. 

To the same skillet, add the remaining 1 tablespoon olive oil, the collards, and a pinch of salt. Cook, stirring occasionally, until the greens are wilted, about 5 minutes. 

Serve cooked greens with the sweet potato pancakes.