Sweet Potato Pancakes with Cinnamon Cream
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
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, room temperature
- 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
Reviews
Made a variation on these last year and I'm coming back again! I can't remember exactly what I changed, but I think I used less eggs, sweet potatoes and apples, to cut the recipe a bit. I also used the NYT's Apple-Potatoe Latkes cinnamon yogurt topping instead of this one, which was delicious. My dad hates "non-traditional" thanksgiving sides but he loved these and requested I make them again! Only giving 4 stars since I didn't make the recipe as written so I don't want to be misleading. They were yummy though!
No comment left
Didn't like it, would not make again
This is pretty much my new favorite food! I adore these!
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.
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.
No comment left