In my house, Sunday mornings call for a special kind of breakfast. Maybe it's all those lazy "Sunday Fun-day" brunches of my twenties. Maybe it's a deeply engrained desire to "keep holy the Sabbath" by slowing down and savoring life just a little bit extra. Whatever the reason, Sunday mornings call for puttering about in the kitchen.

This morning called for something savory and a little bit spicy. Enter one of my favorite culinary anti-inflammatories: turmeric.

CURRIED SWEET POTATO PANCAKES

1 medium sweet potato, shreded
1 egg
1/2 c gluten free flour (I used Bob's Red Mill)
1/2 tea. baking powder
1 tea. curry powder
1 tea. salt
Form into patties with hands, fry in coconut oil or ghee (or bacon grease!). When you flip them from the first side, smoosh them with the spatula. Cook till golden and crispy on both sides. Serve on a bed of sautéed spinach or with an arugula salad.