Sweet Potato Pancakes Recipe

4.5 4 3
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Sweet Potato Pancakes Recipe

Read Reviews
4.5 4 3
Publisher Photo
Folks are sure to flip over these tastefully different pancakes! "They're a twist on the traditional potato pancake," relates Mari Krajec of Lindenhurst, Illinois. "Sour cream, onion and red pepper give them a unique flavor that everyone seems to love, I usually double the recipe because they disappear so quickly."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound sweet potatoes, peeled and shredded
  • 2 green onions, chopped
  • 2 eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons reduced-fat sour cream
  • Finely chopped sweet red pepper and sliced green onions, optional

Directions

In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly.
Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired. Yield: 5 servings.
Originally published as Sweet Potato Pancakes in Light & Tasty October/November 2002, p46

Nutritional Facts

2 each: 171 calories, 4g fat (2g saturated fat), 90mg cholesterol, 283mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch.

  • 1 pound sweet potatoes, peeled and shredded
  • 2 green onions, chopped
  • 2 eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons reduced-fat sour cream
  • Finely chopped sweet red pepper and sliced green onions, optional
  1. In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly.
  2. Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired. Yield: 5 servings.
Originally published as Sweet Potato Pancakes in Light & Tasty October/November 2002, p46

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Reviews forSweet Potato Pancakes

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sgronholz User ID: 1473861 88071
Reviewed Oct. 27, 2013

"My family loves these pancakes! When I make them, I use less pepper and substitute plain Greek yogurt for the sour cream."

MY REVIEW
mrs.mark User ID: 5436322 88068
Reviewed Jan. 4, 2013

"I thought this was excellent, but it was a bit too spicy for my small children. Next time I'll put in a bit less pepper."

MY REVIEW
mrs.mark User ID: 5436322 86176
Reviewed Jan. 4, 2013

"We thought this was very good. Next time I might put in less pepper. It was a bit spicy for my small children, but I thought it was excellent the way it was."

MY REVIEW
lenavoth User ID: 5335289 205132
Reviewed Nov. 1, 2010

"Great quick meal addition. Very filling and tasty. The sour cream seems to over power the delicate taste of the sweet potatoes. My husband and I ate these with fried eggs. Will be keeping this recipe around!"

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