Book VS Food Challenge 3

If you read Sunday’s book review, I think it’s pretty clear I love Elijah and Olivia, and as I said in that post, the food sounds so mouth-watering to me. In the last few months, I returned to my blog, this series called Book VS Food, and Elijah made Olivia some sweet potato pancakes that sounded so yummy. Even to someone like me, who isn’t a fan of sweet potatoes since they were too sweet for my taste buds when I tried them. Both the book and the recipe would go hand in hand.

First Lines:

Taking the exit ramp off I-26, I roll down my windows. Turn up the country song on the radio. A guy with a sultry southern accent is singing about making out in the back of his pickup truck.
Feels appropriate for my arrival in Charleston, South Carolina. The city I’ll be calling home for the next month.

Goodreads Blurb:

He’s sexy. He’s southern. And he won’t stop showing up at my door half naked. Meet Elijah Jackson, my hot new neighbor…

From the outside looking in? I’ve got it all. Prestigious job. Pretty house. And a perfect boyfriend who just proposed with the perfect ring.

I should feel ecstatic—but instead, I feel suffocated. So I break up with my boyfriend, hop in my car, and head south.

Charleston, South Carolina: home to stunning architecture, sultry accents, and—oh yeah—my perpetually shirtless neighbor, Elijah Jackson.

As if his abs for days and inked up deliciousness aren’t enticing enough, he also encourages me to chase down my dreams. And the chemistry between us? Hotter than the kitchen at Eli’s restaurant.

But I still have a life a thousand miles away. One I’ve worked really hard to build. And I don’t know if I can just leave it all behind.

I have to choose. A choice Eli doesn’t make any easier by inviting me out to his cabin for a long weekend. Just the two of us. And one bed. I swear to God this southerner is out to charm the panties right off me. Just this once, I might let him…

Goodreads Link Here

Download Link Here

INGREDIENTS

• 1 medium sweet potato, baked and cooled (about 8 ounces of baked sweet potato)
• 2 large eggs
• 1/8 teaspoon kosher salt
• Pinch of ground cinnamon, optional

Nutritional Table

Per serving, based on 1 serving (% daily value)

• Calories254
• Fat9.6 g (14.7%)
• Saturated3.1 g (15.7%)
• Carbs26.9 g (9.0%)
• Fiber3.9 g (15.6%)
• Sugars5.8 g
• Protein14.6 g (29.2%)
• Sodium448.7 mg (18.7%)

INSTRUCTIONS

1. Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside to rest while you heat the pan.
2. Heat an 8-inch nonstick or cast iron skillet over medium-high. Add 1/4 cup of the batter and cook for 3 minutes — this batter won’t bubble up like a traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.
3. Repeat with the remaining batter and serve warm.

Recipe Source Here

Alex