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Sweet Potato Pancakes Recipe

Folks are sure to flip over these tastefully different pancakes! "They're a twist on the traditional potato pancake," relates Mari Krajec of Lindenhurst, Illinois. "Sour cream, onion and red pepper give them a unique flavor that everyone seems to love, I usually double the recipe because they disappear so quickly."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Sweet Potato Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

10 20 30

Ingredients

1 pound sweet potatoes, peeled and shredded
2 green onions, chopped
2 eggs, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
5 tablespoons reduced-fat sour cream
Finely chopped sweet red pepper and sliced green onions, optional

Directions

In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly.
Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired. Yield: 5 servings.

Nutritional Analysis: One serving (2 pancakes with 1 tablespoon sour cream) equals 171 calories, 4 g fat (2 g saturated fat), 90 mg cholesterol, 283 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch.

Originally published as Sweet Potato Pancakes in Light & Tasty October/November 2002, p46

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Sweet Potato Pancakes

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Reviewed on Jan. 04, 2013 by mrs.mark

I thought this was excellent, but it was a bit too spicy for my small children. Next time I'll put in a bit less pepper.

Reviewed on Jan. 04, 2013 by mrs.mark

We thought this was very good. Next time I might put in less pepper. It was a bit spicy for my small children, but I thought it was excellent the way it was.

Reviewed on Nov. 01, 2010 by lenavoth

Great QUICK meal addition. Very filling and tasty. The sour cream seems to over power the delicate taste of the sweet potatoes. My husband and I ate these with fried eggs. Will be keeping this recipe around!