These corn cakes are simple to make yet packed with flavor. The natural sweetness offered by corn and sweet potatoes makes them enjoyable as a meal or healthy snack.
Adults: Bake washed, unpeeled sweet potato in 400°F oven for approximately 45 minutes or until soft (time will depend on size).
Together: Prep remaining ingredients.
Together: Allow sweet potatoes to cool, and peel (the peel should slip right off.)
Adults: Warm skillet, melt butter and sauté chopped onion until translucent. Cut sweet potato into pieces while adding tothe pan. You may have to mash the pieces a little bit. Add corn, mix well and turn off heat.
Together: Meanwhile, in a medium-sized bowl, combine dry ingredients. Add milk and eggs.
Kids: Stir in the sweet potato mixture and add scallions and green herbs.
Together: Warm just enough butter or olive oil in a frying pan to cook the pancakes. Spoon batter into pan and cook several minutes on each side.
Adults: Enjoy them warm with sour cream or yogurt, salsa and/or hot sauce, and freeze any remaining in an air-tight container for a healthy vegetable-filled snack or quick meal.
Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
The Monday Campaign