sweet potato pancake recipe

Sweet Potato Pancakes

Sweet Potato Pancake

Sweet Potato Pancake

For dinner with a friend the other night I was looking for something fun to do with sweet potatoes. I have quite a few of them and didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. Amy had duck fat so that is what we used to fry them in. They were amazing. Crispy on the outside and tender in the middle. I am definitely going to make them again. I could see making smaller ones and serving as an appetizer. Here is the recipe.

 

 

Sweet Potato Pancakes

2 small sweet potatoes, peeled and shredded- you want to end up with 3-4 cups of shredded sweet potatoes- 1 medium /large one would also work
2 eggs
½ c. panko bread crumbs
1 T. parsley flakes
1 t. hot pepper sauce, or to taste
½ t. garlic powder
½ t. onion powder
Salt and pepper to taste
Oil for frying- we used duck fat and it was wonderful

Combine all ingredients in a mixing bowl and stir until well mixed. Heat oil or fat in large skillet to 350 degrees.*  Spoon batter into skillet in 4-5 pancakes, depending on the size you prefer. Cook until golden on one side- and starting to firm up- about 5 minutes. You might have to cook them in two batches – depending on the size of your pan. Don’t over crowd. They are tricky to turn over. Turn over carefully and cook at least another 5 minutes or until both sides are golden brown and crispy. Makes 4-5

* A little trick to know when your oil is hot enough. Place an un-popped kernel of popcorn in your pan with the oil when you are heating it up. Popcorn pops at 350 degrees. When the popcorn pops – it is time to add the batter.

Sweet potato pancakes cooking

Sweet potato pancakes cooking