Sweet Potato Pancakes with Cinnamon Cream Recipe

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

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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

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

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

Nutritional 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.

  • 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
  1. In a small 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. 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

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Reviews forSweet Potato Pancakes with Cinnamon Cream

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jenniferp83352 User ID: 3684174 256784
Reviewed Nov. 14, 2016

"This is pretty much my new favorite food! I adore these!"

MY REVIEW
i_like_pie User ID: 1201160 196964
Reviewed Jun. 27, 2014

"These are yummy, especially with the topping. I did not add the onion, and I'm considering leaving out the apples next time time since you couldn't really taste them."

MY REVIEW
Angel182009 User ID: 6228642 120559
Reviewed Dec. 17, 2013

"These were delicious but don't be fooled this is like a sweet potato latke not a pancake. It does not resemble the texture of a pancake but more like a latke. The cream on top really added the extra bang and you could also make the cream as a spread for bagels."

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