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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the yam. Use the coarse section of a grater to grate the yam into a bowl. | 2. In a small bowl, lightly beat the eggs with the vanilla and cinnamon. | 3. Thoroughly blend the egg mixture into the grated yam. | 4. Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork. | 5. Repeat until all the mixture is used. It’s OK if the pancakes are touching in the skillet. | 6. Sauté until brown and crispy (the latkes will be dark from the vanilla extract); flip and sauté on the other side. Regulate heat so that oil does not smoke, and add more oil if necessary. | 7. Drain on paper towels if desired. | 8. NOTES. | 9. It’s best not to re-use the oil for a second batch because the oil may develop an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use. | 10. I want to try adding a small amount of almond milk to the egg mixture, to more closely imitate the texture of French toast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yam	1	pound		303.9072	73.9356	6.0781	0.4536
egg	2			143.0	0.72	12.56	9.51
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
cinnamon	1/4 - 1/2	teaspoon		-	-	-	-
coconut oil				-	-	-	-
maple syrup				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.