Sweet Potato Pancakes

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 40 min
  • Cook: 25 min
  • Yield: 6 servings
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Ingredients

1 pound sweet potatoes, peeled

4 green onions, finely chopped

1/3 cup all-purpose flour

2 large eggs, lightly beaten

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup peanut oil, for frying

Ginger Applesauce, recipe follows

Ginger Applesauce:

2 Granny Smith apples, peeled, cored, cut into 1/2-inch slices

2 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices

1/2 cup apple cider

1 lemon, juiced

1/4 cup light brown sugar

1 cinnamon stick

1 (2-inch) piece ginger, smashed

Directions

  1. Grate the sweet potatoes using the grater attachment on your food processor, or a box grater. Add the sweet potatoes to a large mixing bowl along with the green onions, flour, eggs, paprika, salt, and pepper and mix well.
  2. Heat the oil a large, deep, cast iron skillet over medium-high heat. Working in batches, use a level 1/4 cup scoop to add the sweet potato mixture to the hot oil. Flatten the pancake in the skillet with a spatula. Cook for about 2 minutes per side until golden. Transfer to a paper towel-lined sheet tray to drain any excess oil. Sprinkle the pancakes with salt and transfer to a serving platter. Top with Ginger Applesauce and serve.

Ginger Applesauce:

  1. Add the apples, apple cider, lemon juice, sugar, cinnamon stick, and ginger to a large saucepan over high heat. Bring to a boil, cover with a lid and reduce the heat to a simmer. Let the mixture cook until the apples are tender, about 15 minutes. Discard the cinnamon stick and the ginger discard. Puree with an immersion blender until smooth. Transfer applesauce to a serving dish and serve warm.
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