The Charmed Kitchen

I am a big fan of sweet potatoes. They are so versatile to cook with. For me,  just roasting or steaming a sweet potato, and enjoying with salt, butter and a sprinkle of nutmeg is fine. This time of year, I find myself cooking with sweet potatoes all the time.

I was looking for something different to do with sweet potatoes. I didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. I 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 pancakes 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