Sweet Potato Pancakes

A platter of crispy potato pancakes is always welcome for holiday entertaining. Our twist on the spuds makes great use of healthy sweet potatoes as a tasty option for traditional white potatoes.

Serves: 8

Preparation Time: 15 min

Cooking Time: 10 min

Ingredients

• 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

Instructions

1. In a large bowl, combine potatoes and onion, egg, flour, baking powder, salt, and pepper; mix well. Form into 8 equal-sized 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 for 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.

Why not also try our delicious recipe for Simple Shredded Potato Pancakes?

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.