Well..the Batting Average is Still Pretty Good

I know you were all waiting, with eagerness, to see how the Sweet Potato Pancakes with Apple-Cherry Chutney turned out.  Sorry to say, they were not a hit.

Here is the photo from the book of what they were supposed to look like

However, despite my best efforts, following the recipe exactly, mine didn't turn out looking like that.  In fact, they never cooked through.  I think part of my family member's (only one was brave enough) disappointment was that the word pancakes connotes IHOP.  But these are more like latkes -- potato pancakes, but with a better glycemic index.

Here's what they looked like while cooking:

And here's what the chutney looked like cooking.  A little molten lava, anyone?

In the end, I was the only one who liked the taste.  Perhaps because I'd done the work?  It actually wasn't bad, but since I was the only one who had positive thoughts, I think this recipe is consigned to the "MISS" column.

However, if the combination of flavors sounds intriguing or right up your alley, here's the recipe.  I've put the changes I would make next time in red.  The problems were more with the directions than the ingredients.  And I will say, they are very filling, so a single serving is quite enough. And the chutney would be good on other things as well.

Pancakes:
1 lb sweet potatoes (about 2 medium), peeled
1/2 small onion
3 egg whites
2 Tbs all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
4 tsp vegetable oil, divided

Chutney:
1 cup chunky applesauce
1/2 cup tart cherries (you can buy these canned)
2 Tbs brown sugar
1 tsp lemon juice
1/2 tsp cinnamon
1/8 tsp nutmeg

1.  Prepare Apple-Cherry chutney, set aside.  (Combine all ingredients in a small saucepan.  Bring to a boil.  Reduce heat, simmer 5 minutes.  Serve Warm)

2.  Cut potatoes into chunks.  Combine potatoes, onion, egg whites, flour, salt and pepper in food processor or blender; process until lamost smooth (mixture will appear grainy)

3.  Heat large nonstick skillet over medium heat 1 minute.  Add one  two teaspoons oil.  Spoon 1/3 scant 1/4 cup batter per pancake into skillet.  Cook 3 pancakes at a time, 3-5 minutes per side or until golden brown. Repeat with remaining oil and batter.  Serve with Apple-Cherry Chutney.

Makes 6 servings

Nutrients per serving:  Calories: 139, Carbs: 25g, Total Fat: 3g, Sat Fat: <1g, Fiber: 3g