Sweet Potato and Yoghurt Pancakes
Potato pancakes are a little different and special when made with sweet potato. There's a great comfort food side dish.
Ingredients
Serves: 4
- 1 large sweet potato, peeled and grated
- 1/2 onion, grated
- 2 eggs
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil, or more if needed
- 1/2 teaspoon salt
- 1 cup apple sauce
- 1 cup plain yoghurt
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 100 degrees C. Line a baking tray with paper towels.
- Fill a bowl with lightly salted water. Rinse the grated sweet potato in the water and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels then place into a bowl. Squeeze excess moisture from the grated onion and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
- Heat the olive oil in a nonstick frypan over medium heat until it shimmers and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork and fry until golden brown and crisp on the bottom, 5 to 8 minutes.
- Flip and cook on the other side, sprinkle with salt then set the cooked patties aside on the prepared baking tray in the preheated oven while you finish cooking the the next batch. Stir the potato mixture before cooking each batch of patties. Serve hot with apple sauce and yoghurt.
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Reviews and Ratings
Global Ratings:
(33)
Reviews in English (24)
Absolutely delicious! I was looking for a sweet potato latkes recipe because I can't have white potatoes due to allergy. I am so glad I found this and tried this recipe! I was eating them as I was cooking them and couldn't stop! Fortunately for others, I did not eat all of them up! Thank you for sharing the recipe! - 07 Dec 2010 (Review from Allrecipes USA and Canada)
Fabulous! I followed the recipe exactly as it is the first time and made it with dehydrated onion the second time. I used local (Big Island) purple sweet potatoes I wasn't sure about the quantity of potatoes to use, so I added the potatoes a dollop at a time to the egg mixture until I had the consistency I wanted. I made it for the girls at book club when I was making French/Jewish (w/ a local twist) meal. It was a big hit, I'm glad there were leftovers for the family! - 15 Apr 2010 (Review from Allrecipes USA and Canada)
Yum! I added a little brown sugar as well, the second batch. A bit hit both ways! - 19 Dec 2009 (Review from Allrecipes USA and Canada)
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