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Preheat oven to 300°F. Combine shredded sweet potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover bowl loosely with plastic wrap and microwave on Medium for 8 to 12 minutes or until potatoes are just tender, stirring twice. Carefully drain off any liquid. Set aside to cool slightly.
In another large bowl, whisk together egg, 2 tablespoons water, oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in flour. Add sweet potatoes and stir until well combined. Coat a large griddle or nonstick skillet with nonstick spray; heat over medium heat. Working in batches, spoon a rounded 1/4 cup of the potato mixture onto griddle; spread mixture to a 2 to 3-inch patty. Cook patties for 4 to 6 minutes or until golden brown, turning once halfway through cooking. Keep cooked patties warm in the oven. You should have 8 total patties.
Meanwhile, combine jerk seasoning, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cayenne in a small bowl. Sprinkle evenly over both sides of chicken breast halves. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed above.) Remove chicken from grill and thinly slice crosswise.
Meanwhile, prepare salsa: Halve, seed, peel and chop avocado and place in a medium bowl. Seed, peel and chop mango and add to the avocado. Add cilantro, 1/4 teaspoon lime zest and 1lime juice. Toss to combine.
To serve, arrange two pancakes, one sliced chicken breast half and about 1/3 cup salsa on each of 4 plates. Garnish with lime wedges.