Sweet Potato Pancakes with Cinnamon Cream Recipe

Sweet Potato Pancakes with Cinnamon Cream Recipe photo by Taste of Home

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Topped with a rich and creamy cinnamon cream, these pancakes are an ideal side dish for celebrating the tastes and aromas of fall. — Tammy Rex, New Tripoli, Pennsylvania

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Sweet Potato Pancakes with Cinnamon Cream Recipe

Prep: 25 min. Cook: 5 min./batch

Yield: 12 Servings

25 25 50

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup sour cream
PANCAKES:
6 eggs
3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups shredded sweet potatoes (about 3 large)
3 cups shredded peeled apples (about 3 large)
1/3 cup grated onion
1/2 cup canola oil

Directions

In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.
In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.
In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping. Yield: 12 servings (1-1/2 cups topping).

Originally published as Sweet Potato Pancakes with Cinnamon Cream in Taste of Home October/November 2012, p77