We’ve been hanging out in Maui for the past few days, soaking up some sun, going on daily hikes and enjoying a slower pace.
When I’m home I have an incessant need to be productive, but there’s something in the Hawaiian air that gets that part of my brain to turn off. So our days have been filled with beach trips, naps, leisurely dinners (that I didn’t have to cook!) and fun family hikes.
One of the main food staples of the Hawaiian people has traditionally been taro, a plant with starchy tubers similar to a sweet potato. It’s served both as a mushy dish called poi, and as crispy taro chips. Our local hiking guide pointed out patches of large taro leaves and now we are spotting them everywhere on the island.
While sweet potato is similar to taro, it’s actually lower in calories and carbs and is higher in protein. And, in my opinion, sweet potato tastes better!
This recipe for Sweet Potato & Apple Pancakes is surprisingly delicious. The shredded sweet potato and apple pieces give it a hearty texture, and a subtly sweet flavor. I enjoy serving these pancakes as a side to dinner just as much as serving it for breakfast. This would make a wonderful side to some slow cooker pulled pork. Yum! Enjoy 🙂
- For the mashed sweet potato, preheat the oven to 400 degrees F, pierce the skin all over with a fork, and bake for about 45 minutes, until soft. Remove the cooked sweet potato from the skin and mash.
- For the grated sweet potato, preheat the oven to 400 degrees, pierce the skin all over with a fork, and bake for about 30 minutes, until soft yet still firm enough to grate. Once cooled, use a cheese grater to grate the sweet potato.
- Mix all of the ingredients together in a large bowl.
- Cook on a preheated pancake griddle, or large skillet, lightly greased with coconut oil over medium heat. Allow each side to fully set before flipping to cook the other side.
- Serve with unsweetened apple sauce or pure maple syrup. Enjoy!
Here are some pictures from our adventures on Maui this week…