Sweet Potato Pancakes

Sweet Potato Pancakes are a savory southern comfort food.  They are not to be eaten with syrup… but savored with other veggies.  They are delicious for breakfast, lunch or dinner.  The redder the sweet potato the better.

Sweet Potato Pancakes
Nutrition Information
  • Serving size: each
  • Calories: 200
  • Fat: 4.61
  • Saturated fat: 1.63
  • Unsaturated fat: 1.86
  • Trans fat: 1.11
  • Carbohydrates: 200
  • Sugar: 3.88
  • Sodium: 696
  • Fiber: 3.06
  • Protein: 9.47
  • Cholesterol: 186
Recipe type: Main
Cuisine: North American
  • 1 cup carrot (grated, firmly-packed)
  • 1 cup white potato (grated, firmly-packed)
  • 4 egg (beaten)
  • 1 cup sweet potato (grated, firmly-packed)
  • ⅓ cup flour
  • 1 tsp. salt
  • ½ lemon lemon juice
  • 2 Tbsp onion (grated)
  • 2 Tbsp parsley (chopped)
  • dash nutmeg
  • 1 clove garlic (crushed)
  1. Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Rinse and squeeze out well to get rid of all the extra water (you could save this water for soup stock).
  2. Combine all ingredients and mix well. Fry in butter in a heavy skillet until brown and crisp.
  3. Serve immediately, topped with yogurt or sour cream and fresh-chopped chives. Garnish with tomato wedges and lots of fresh, raw vegetable sticks.

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