Brazilian Cheese and Sweet Potato Pancakes with Açai Yogurt

Ingredients:

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For the Pancakes:

• 2 large sweet potatoes, peeled and grated
• 1 cup tapioca flour
• 3/4 cup all-purpose flour
• 1/2 cup grated queijo coalho or halloumi cheese
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 2 tablespoons melted butter
• 1 tablespoon olive oil for frying

For the Açai Yogurt:

• 1 cup plain Greek yogurt
• 1/4 cup açai puree
• 1 tablespoon honey
• 1 teaspoon lime zest

For Garnish:

• Fresh berries (optional)
• Mint leaves (optional)

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Cooking Instructions

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1. Prepare the Açai Yogurt:

   • In a medium bowl, combine the Greek yogurt, açai puree, honey, and lime zest. Stir until well mixed. Refrigerate until ready to serve.

2. Make the Pancake Batter:

   • In a large bowl, combine grated sweet potatoes, tapioca flour, all-purpose flour, grated cheese, sugar, baking powder, and salt. Mix until combined.
   • In a separate bowl, whisk together eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

3. Cook the Pancakes:

   • Heat olive oil in a non-stick skillet over medium heat. Scoop about 1/4 cup of the batter into the skillet for each pancake, flattening slightly with the back of a spoon.
   • Cook for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning.

4. Serve:

   • Serve the warm pancakes with a generous dollop of açai yogurt on top. Garnish with fresh berries and mint leaves, if desired.

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Nutritional Information

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Calories: 480 kcal | Carbohydrates: 65g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 380mg | Potassium: 520mg | Fiber: 5g | Sugar: 14g | Vitamin A: 9500IU | Vitamin C: 20mg | Calcium: 240mg | Iron: 2.5mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}