Sweet Potato Pancakes

Mr. Food

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

  • 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
  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.

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