Sweet Potato Pancakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 49
- Dietary Fiber
- 7
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 62
- Sodium
- 230
- Total: 1 hr 5 min
- Prep: 40 min
- Cook: 25 min
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
- 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.
- 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:
- 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.