Sweet Potato Pancakes

Sweet Potato Pancakes

A crispy pan-fried sweet potato pancake that has a delicate and smooth interior. This savory pancake can be served for breakfast or dinner and pairs well with the [/fusion_builder_column]
Course Breakfast
Cuisine American
Keyword breakfast, pancake, savory, sweet potato
Prep Time 12 minutes
Cook Time 6 minutes
Warming time 10 minutes
Total Time 18 minutes
Servings 12 pancakes
Author Blue Goose Inn Bed and Breakfast


  • 2 large sweet potatoes
  • 1 medium yellow onion
  • 3 large eggs
  • ¾ cup flour
  • 1 ½ tsps. Baking powder
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp yellow curry powder
  • ¼ tsp cayenne powder
  • 2 cups canola oil for frying (or enough to come up about ¼ inch from the bottom of the pan)


  1. Preheat oven to 300°.
  2. In a food processor using the medium shredding disc, process the potatoes and onions and set into a large mixing bowl. (You can also use a box grater and manually shred them.)
  3. Add the eggs, flour, baking powder, salt, pepper, curry powder, cayenne powder and mix until well blended.
  4. In a large frying pan, heat the oil until hot, 350 to 375 degrees.
  5. Take about 1/3 cup of the mixture and shape it into a flat disc, then carefully add to the oil, trying to keep its round shape.
  6. Fry for 3 to 4 minutes, until brown on one side.
  7. Flip, cooking another 3 minutes until second side is brown.
  8. Remove to a paper towel.
  9. Repeat until all the pancakes are fried.
  10. Place in 300° oven to keep warm and to finish setting in the middle.
  11. Serve with
Poached Eggs and Creamy Poblano Sauce over a bed of fresh baby spinach.