LENTEN

Sweet Potato Pancakes with Vegan Sour Cream and Tomato Concasse

Main Dishes | Author's cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe provided by a popular American restaurant.

Ingredients

Sweet Potato - 14.1 oz
Sour Cream - 1.8 oz
Tomatoes - 3.5 oz
Olive Oil - 0 fl oz
Fresh basil leaves - 0.2 oz
Ocean salt - 0.1 oz
Olives stuffed with lemon - 0.7 oz

Step by Step guide

Step 1

Peel the sweet potato, cut off the ends to create three equal rounds about 1.5 cm thick. Bake in a tray covered with foil at 356°F for 23 minutes, until soft, then remove the foil, lightly brush with oil, and bake at 392°F for an additional 5 minutes.

Step 2

Remove the seeds from the tomato and chop it into 8 mm cubes, mix with olive oil and julienned basil, and season with salt.

Step 3

Place the finished pancakes on a plate, add a dollop of vegan sour cream next to them, and decorate with the salsa made from the tomato concasse, olive oil, and basil, also sprinkle with dried and crushed olives.