For extra flavor, try adding a pinch of cayenne pepper or a dash of smoked paprika to the dry ingredients. Serve these pancakes with a dollop of sour cream or Greek yogurt, a sprinkle of chopped cilantro, or a drizzle of maple syrup for a sweet and savory experience. The sweet potato mixture can be made ahead of time and stored in the refrigerator for up to 24 hours. Be sure to stir well before frying. To make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free blend. If you don't have curry powder on hand, use a mixture of turmeric, coriander, cumin, and fenugreek.
Sweet Potato Pancakes
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING15 People
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VIEWS51
Embrace the warm, earthy sweetness of these pancakes, a delightful twist on the classic potato pancake. Spiced with aromatic cinnamon, curry, and cumin, these golden fritters offer a unique and satisfying experience, perfect for a festive brunch or a cozy weeknight treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol26 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium54 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Shred the sweet potatoes using a box grater or food processor. Place in a colander and allow to drain for 10 minutes to remove excess moisture. (Prep time: 15 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, baking powder, white sugar, brown sugar, curry powder, and cumin. (Prep time: 5 minutes)
03 Step
Recipe View Create a well in the center of the dry ingredients. Pour in the beaten eggs and milk. Stir until just combined, being careful not to overmix. Gently fold in the shredded sweet potatoes. (Prep time: 5 minutes)
04 Step
Recipe View Heat the vegetable oil in a large skillet over medium-high heat until shimmering. (Prep time: 3 minutes)
05 Step
Recipe View Drop spoonfuls of the sweet potato mixture into the hot oil, gently flattening each pancake with the back of a spoon. (Cook time: 2 minutes)
06 Step
Recipe View Fry for 3-4 minutes per side, or until golden brown and cooked through, flipping only once. Adjust the heat as needed to prevent burning. (Cook time: 8 minutes)
07 Step
Recipe View Remove the pancakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F) while frying the remaining pancakes. (Cook time: 2 minutes)
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Bobbie Hermiston
Jun 11, 2025These pancakes were a huge hit at my Thanksgiving brunch! Everyone loved the unique flavor combination.
Effie Kertzmann
May 19, 2025I tried them with a maple syrup drizzle and some chopped pecans on top – so delicious!
Destiny Mantestrosin
Feb 15, 2025My kids are picky eaters, but they devoured these! I'll definitely be making them again.
Johnathon Grady
Nov 21, 2024I added a little grated ginger to the batter and it gave them a wonderful zing!
Dawn Stiedemann
Nov 14, 2024I found that draining the sweet potatoes really helped to make the pancakes crispy. Thanks for the tip!