# Ingredient List:
→ Pancakes
01 - 2 medium sweet potatoes (about 1.1 lb), peeled and grated
02 - 2 large eggs
03 - 1/2 cup all-purpose flour or gluten-free flour
04 - 2 cloves garlic, finely minced
05 - 1 small red chili, deseeded and finely chopped
06 - 2 green onions, finely sliced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 2 to 3 tablespoons olive oil, for frying
→ Yogurt Sauce
13 - 3/4 cup Greek yogurt
14 - 1 tablespoon lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon fresh cilantro or parsley, chopped
17 - Salt and black pepper, to taste
→ Garnish
18 - Sliced green onions
19 - Extra chili slices (optional)
20 - Fresh herbs
# Directions:
01 - In a large mixing bowl, thoroughly combine grated sweet potatoes, eggs, flour, minced garlic, chopped chili, sliced green onions, cumin, smoked paprika, salt, pepper, and fresh herbs until a cohesive batter forms.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, spoon 1/4 cup of batter per pancake into the hot pan, gently flatten, and fry for 3 to 4 minutes on each side until golden and cooked through. Add additional oil between batches as needed.
03 - In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, herbs, and season generously with salt and pepper. Taste and adjust seasoning if desired.
04 - Layer 2 to 3 pancakes per serving, adding a dollop of yogurt sauce between each layer to create a stacked presentation.
05 - Top each stack with sliced green onions, extra chili if desired, and a sprinkle of fresh herbs. Serve immediately for optimal texture.
