Sweet potatoes are one of my favorite foods ever! I just can’t get enough of them. Last Christmas, while I was in Germany, I was eating some potato pancakes topped with applesauce and thought they would be even better if they were made with sweet potatoes. Now, if you don’t like sweet potatoes, you probably won’t be as excited about this recipe as I am, but I think they are so good! I like to serve these crispy sweet potato pancakes with applesauce or sour cream mixed with some fresh chives. They take a good amount of time to prepare, but you can double the recipe and freeze some for later.
Where have I been for the past week? Well, after camping last weekend, I came down with an awful cold that I am still getting over. It completely knocked me down and I just didn’t feel like doing anything for the past week – cooking, cleaning, studying… On one hand, it was nice to feel like not doing anything for once and giving myself a break, but on the other hand I got really behind in my work and my apartment could now use a half a day of major cleaning. I haven’t had the energy to cook a lot, which is why there haven’t been many new posts recently.
This past weekend was Fabi’s triathlon, so we headed down to Malibu and had a really great time. He did great, I was so proud of him!!
Are you ready to try these sweet potato pancakes?
- 1 large sweet potato
- 1 egg, beaten
- 2 tbsp flour
- ½ onion
- ¼ tsp ground black pepper
- ¼ tsp salt
- ½ cup vegetable oil, divided
- Peel the sweet potato and shred it in a food processor (or grate by hand).
- Use a paper towel to squeeze out any remaining liquid.
- Transfer to a large mixing bowl.
- Shred the onion and add to the potatoes.
- Add the egg, salt and pepper and stir well.
- Add the flour and toss until evenly coated.
- Heat 2 tbsp oil in a skillet over medium high heat.
- Once the oil is hot, form a potato pancake patty with your hands by gathering a 2 inch ball and flattening it in your palms or with the back of a spoon on a plate, no more than ½ inch thick. Carefully place onto the hot oil.
- Fry two at a time for 1-2 minutes on each side, making sure not to burn.
- Repeat for the remaining batter, adding more oil as needed.
After a really busy few weeks, I’m starting to feel like I need a break too, but hear ya on getting behind – not fun either. The pancakes look great!
Yum! I just love simple recipes like this. Especially when they highlight delicious flavors like sweet potatoes.
Thanks Katie!
I don’t know how anyone could not LOVE sweet potatoes! These would be so good with a drizzle of almond butter!
Oooh I totally agree! 🙂
What a great twist! I’ll have to try these!
Thanks!
Oh you poor thing! There is a nasty cold going around right now. You will be up to feeling yourself in no time! I LOVE the sweet potato pancakes! They look delish!! One of my favorites that I don’t make nearly enough!
Summer colds are always the worst. I hope you feel better soon. Our whole family has been sick as well and it always coincides with the start of the school year and all of the new germs my boys love to share. I also love sweet potatoes and I think the tart of the sour cream topping with the sweetness of the sweet potato would be lovely. Take Care, BAM
Malibu looks great as do your sweet potato cakes. Sorry to hear you haven’t been well xx
I love veggie pancakes like this! And sweet potatoes make one of the best. I’ll be doing zucchini pancakes in a week or so. 😉 Good stuff – thanks.