Sweet Potato Pancakes with Cinnamon Cream

Total Time

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

Makes

12 servings

Updated: Jun. 28, 2023
Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania
Sweet Potato Pancakes with Cinnamon Cream Recipe photo by Taste of Home

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 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups shredded peeled sweet potatoes (about 3 large)
  • 3 cups shredded peeled apples (about 3 large)
  • 1/3 cup grated onion
  • 1/2 cup canola oil

Directions

  1. In a bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.
  2. In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.
  3. 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. Using the remaining oil as needed, fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve pancakes with cinnamon topping.

Nutrition Facts

2 pancakes with 2 tablespoons topping: 325 calories, 21g fat (7g saturated fat), 114mg cholesterol, 203mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 6g protein.