Sweet Potato Pancakes

These little pancakes are quite versatile. Not only are they an excellent accompaniment to pork chops or ham, they can easily be the centerpiece of a fine brunch when topped with sweetened sour cream (see Note below).

  • 4 medium-sized sweet potatoes (about 2 pounds), peeled
  • 2 tablespoons brown sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons canola oil
  1. Coarsely grate the sweet potatoes using a food processor or the large holes of a hand grater.
  2. In a large mixing bowl, combine the brown sugar, grated sweet potatoes, eggs, flour, baking powder, lemon zest and salt.
  3. Beat until well blended.
  4. Heat 2 tablespoons of the canola oil in a large, heavy skillet.
  5. Drop sweet potato mixture by tablespoonfuls onto hot surface, and fry 3 or 4 minutes, until golden brown on bottom.
  6. Turn and brown on other side, about 2 minutes.
  7. Remove from pan, drain on paper towels and keep warm.
  8. Repeat process 2 more times with remaining canola oil and sweet potato mixture.

Note: For Sweetened Sour Cream, stir 2 tablespoons packed brown sugar into 1 cup sour cream, and mix well.

Ready in: 20 Min

Recipe editor Patricia Mitchell