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Sweet Potato Pancakes

(4 Votes)
SERVES
8
COOK TIME
20 Min

A platter of crispy potato pancakes is always welcome for holiday entertaining. This healthy pancake recipe is our twist on the spuds, making great use of sweet potatoes as a tasty alternative.

What You'll Need:
  • 1 1/2 pounds sweet potatoes, peeled and shredded
  • 1 small onion, finely chopped
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
What To Do:
  1. In a large bowl, combine all ingredients except oil; mix well. Form into 8 pancakes.
     
  2. In a large deep skillet, heat about 1/4 inch of oil over medium-high heat. Place half the pancakes in the oil, without crowding skillet, and fry 2 to 3 minutes per side, or until golden. (If you like them crisper, fry until they're flecked with brown.) Drain on a paper towel-lined platter. Repeat with remaining pancakes, and serve hot.

 

Notes
  • For an extra-special treat, serve these drizzled with maple syrup.
     
  • Our test kitchen finds shredding in a food processor is the easiest way -- even shred the onion at the same time.
     
  • Wanna serve regular Potato Pancakes but don't have time to do all the work? Click here for our simple (and simply delicious!) version.
     
  • If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.

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