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sweet potato

Recipe courtesy of Daniel Batista, Executive Chef, St. Catherine of Siena Hospital

Yield: 1 pound/4 servings


  • Sweet potato 1 lb
  • Salt 1/2 tsp
  • Pepper 1/2 tsp
  • Chili powder 1 tsp
  • Tumeric powder 1 tsp
  • Egg whites 8 oz

Roasted Red Pepper Sauce

  • Roasted red peppers  1 lb
  • Salt 1 tsp
  • Pepper 1/2 tsp
  • Heavy cream 8oz
  • Cayenne pepper 1/4 tsp
  • Greek yogurt 8 oz
  • Minced parsley 1 tsp


  1. Preheat oven to 400 degrees.
  2. Grate all of the sweet potatoes into a bowl with a coarse grater.
  3. Now add the salt, pepper, egg whites, chili powder, and turmeric to the shredded sweet potato and mix thoroughly.  
  4. Get a baking sheet tray and line it with parchment paper. Then portion the sweet potato mix into 4 oz portions that are about 1/2-3/4 inch thick. 
  5. Now, heat up a sauté pan with the roasted red peppers, salt, pepper heavy cream, and cayenne. Heat this until you see the heavy cream start to thicken and reduce until there is about 3/4 of the original liquid left in the pan.
  6. Add the entire contents of the pan into a blender and blend until smooth.
  7. By now your oven should be hot so place the sweet potato pancakes in the oven and bake for 10-12 minutes or until there are some dark brown crispy edges on the cakes.
  8. Plate by adding a small about of the roasted red pepper sauce then add a 2 oz dollop of Greek yogurt to the sauce. Then, place a cake on top of the yogurt and garnish with a sprinkle of parsley. 
  9. Enjoy!

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