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Sweet Potato Pancakes

Sweet Potato Pancakes

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Eric

Eric

This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
  2. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
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Reviews

Revital
19

Revital

12/9/2007

Loved it! It was a hit with the guests too. I added some cinnamon and served it with sprinkled powdered sugar. I will make this again (and again, and again).

sueb
12

sueb

4/27/2009

Wasn't sure about the cinnamon in the write up, so I added 1 tsp. I wish I knew how much 1# of grated sweet potatoes was in cup measurement; I think that should have been stated. The pancakes had great taste, but with the amount of sweet potatoes I used, they came apart when flipping them--the top layer separated off the rest of the pancake!

Carolyn
8

Carolyn

8/30/2010

Use half as much curry-- the taste was way too intense. Also, a teaspoon and a half of cinnamon and a pinch of nutmeg make it a bit sweeter.

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