Sweet Potato Pancakes

I’d like to promise you that this will be the last time I throw something in the shape of a disk, made out of Japanese sweet potatoes, at you, but…well, I just can’t.  I’ll do my damndest, though.

At any rate, last Sunday we invited Jolly and The G Man over for Sunday brunch, and this was it – tomato basil sausage, scrambled eggs, strawberry muffins, and these potato pancakes made with chilled, leftover Vanilla Mashed Sweet Potatoes.  They were pretty tasty – Beloved, at least, devoured his, but I think Jolly would have enjoyed hers more if it had been topped with a little butter and pure maple syrup, so I’ve given both a sweet and savory serving option in the recipe itself.

These are not at all difficult to make, but the trick is to make sure the leftover mashed potatoes (and yes, you can use regular mashed potatoes if you prefer) are well-chilled, and that you fry them slowly, or else you’ll miss out on the lovely golden, crispy exterior.  Which, quite frankly, is one of the tastier aspects of this dish.  Will I make these again?  Indeed, I will – if for no other reason than Beloved carried on about how good they were.

I’ll also be honest and admit that I did not measure the tapioca flour or the ghee – if you find you need more, by all means, use more.

Sweet Potato Pancakes
Sweet Potato Pancakes
Sweet Potato Pancakes
Serves: 8
  • 2 cups [url href=”http://www.janssushibar.com/?p=12637″]Vanilla Mashed Sweet Potatoes[/url], chilled
  • 1 large egg, lightly beaten
  • 2 tablespoons potato flour
  • 2 tablespoons grated onion
  • 1/4 cup tapioca flour
  • 1/4 cup ghee or clarified butter
  1. In a large bowl, combine the chilled sweet potatoes, egg, potato flour and onion until well blended. Using wet hands, form the mixture into 8 pancakes.
  2. Dredge the pancakes in the tapioca flour. Melt the ghee, over medium heat, in a heavy skillet large enough to hold the pancakes without crowding them, and gently fry the pancakes until they are crisp and golden brown, about 5 minutes per side.
  3. Serve with sour cream for a savory side, or butter and maple syrup for a sweet side.
  4. Nutrition (per serving): 209 calories, 11.3g total fat, 48.7mg cholesterol, 97.6mg sodium, 369.9mg potassium, 25.1g carbohydrates, 3.2g fiber, 4.2g sugar, 2.7g protein



7 thoughts on “Sweet Potato Pancakes”

  1. yumm, I make a slightly different version of these. I just mash up my leftovers, add cinnamon and nutmeg, two eggs. Mix it well and fry it in coconut oil. Sometimes I put crushed pineapple in them too. Tastes like french toast to me. I drizzle a little honey over them. I think I might try to add some vanilla next time! Thanks for the recipe

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