2 cups shredded sweet potatoes (1 large sweet potato)
2 cups shredded parsnips (2 medium parsnips)
¼ cup whole wheat flour
¼ cup finely chopped sweet onion
1 tbsp. snipped fresh thyme
¼ tsp. kosher salt
1/8 tsp. Kowalski's Coarse Ground Black Pepper
1 egg, beaten
4 tsp. Kowalski's Extra Virgin Olive Oil, divided
- apple sauce

In large bowl, combine first 8 ingredients. In large sauté pan, heat 2 tsp. oil over medium heat; place 6 (¼ cup) portions sweet potato mixture in oil, pressing with back of spatula to flatten into a 2-3" pancake. Cook until crispy and golden (3 min./side). Repeat with remaining mixture. To Serve: Spoon dollop of apple sauce over each pancake.

Serves 8.

Nutrition Information per Serving:
Total Fat 3 g
Saturated Fat 0 g
Fiber 2.5 g
Sodium 94 mg

An incredible source of antioxidant beta-carotene. A fairly good source of vitamin C as well.