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Sweet Potato Pancakes with Cinnamon Cream

 Sweet Potato Pancakes with Cinnamon Cream
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
12 ServingsPrep: 25 min. Cook: 5 min./batch


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sour cream
  • 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


  • 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

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Sweet Potato Pancakes with Cinnamon Cream (continued)

Directions (continued)

  • 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).