So if zoodles are zucchini noodles, swoodles are officially sweet potato noodles. And swoodle pancakes are what happens when you lightly fry them in olive oil with eggs, spring onions and garlic.
Yep, the Spiralizer’s been out again and we’ve been having oodles of fun making food that rhymes with oodles. Foodles.
Anyway, while the Spiralizer is amazing for pasta-impersonating dishes, we wanted to do something a little different but just as easy, for the blog.
A couple of hours rummaging around Pinterest, Instagram and BBC Good Food later, and the swoodle pancake – or, sweet potato latkes sans flour, if you’d rather – was no longer just a twinkle in the eye. It was becoming a cobbled-together fully-formed thing.
And once the ideas became ingredients and those ingredients went into the frying pan, we were looking at a potential brunch winner.
These babies are easy to make, taste good and they’re healthy. And here’s the thing, they can even be made without a Spiralizer (gulp). You can grate the sweet potato instead if you like. You just won’t be able to call them swoodles very convincingly.
So… with two whole days of weekend coming up, tonight’s the night to stock up on sweet potatoes and get prepared. (Because everyone loves nothing more than stocking up on sweet potatoes on a Friday night.)
What you’ll need for 4 people eating 3 medium-size swoodle pancakes each:
2 large sweet potatoes, 5 juicy cloves of garlic, 2 big organic eggs, a bunch of spring onions chopped up (we used 6 sprigs. Is sprigs the right word?), rock salt and pepper, olive oil, sour cream (we used shop-bought)
What to do:
- Wash, peel and halve your sweet potatoes
- Unleash the Spiralizer; stick the fat, flat half of your sweet potato to the spikes and go, go, go. (Or grate your sweet pots)
- Transfer your sweet p ribbons to a chopping board and cut them into more manageable shorter curls (make ’em about 5 inches)
- Now pop them in a big mixing bowl and sprinkle them with rock salt and pepper
- Chop your spring onions and add to the bowl
- Grate or finely chop your garlic and add to the bowl
- Crack two eggs into a jug, whisk until silky smooth and pour into the mixing bowl with all the other stuff
- Stir your mixture with a wooden spoon so it all starts bonding together
- Pour one tbsp of olive oil into a big saucepan, swirl it about then stick pan on hob on a moderate heat
- Once your oil looks ready, fork out some of your mixture out and create a circle/patty shape with it in the pan, like in the pics above – do 3
- Press down on your sweet pot patties (that sounded a bit wrong) with your fork or spatula for about about 3/4 mins
- With a spatula, carefully check that the underside looks golden brown and if so, flip it over and cook for same time on the next side
- When you’re happy with your swoodle pancakes’ tans, whop them onto a plate and top with a dollop of sour cream
- Repeat the above for the next 3 people
- Don’t beat yourself up if some people’s swoodle pancakes are smaller than others. Trial and error. Trial and error.
- Serve with a Bloody Mary