Side Dishes

Sweet Potato Pancakes

I’m not a big fan of cooking anything that needs to be fried on the stovetop. I HATE the mess of the splattered oil and it’s not worth the clean up at 7pm when I’m trying to get the kids ready for bed. There are too many other good things to eat that I typically skip right over any recipe that requires pan frying. Boy am I glad that I didn’t skip this one though…

These sweet potato cakes are crunchy, salty, loaded with flavor and every bite is downright savory. I was pleasantly surprised how quickly and evenly they cooked, giving them a perfect texture all the way through.

About the Ingredients

Frying Oil – Vegetable, canola or avocado oil all work well. Don’t use olive oil.

Sweet Potatoes – Shredded with the wide side of a box grater or you could use the grater attachment for a food processor. 

Feta Cheese – This adds saltiness and shouldn’t be skipped.

Garlic – The recipe calls for crushed but I used minced. 

Green Onions – Just the green part, chopped small.

Egg – The recipe calls for one but I used 2 because it needed a little more binding. 

Dried Dill – A little goes a long way. It adds great flavor to these cakes.

Smoked Paprika – If you only have sweet that’s OK too. The smoked just compliments the other flavors so nicely though.

Flour – Pulls everything together when frying. 

A sweet potato cake served on top of parsnip puree with a small fork on the plate.

How to Make Sweet Potato Pancakes

The first step to preparing these sweet potato cakes is to peel and then shred the potatoes into hash. I used a hand grater for this because I only used 2 potatoes but if you wanted to make it easier on yourself you could put them into the food processor with the grater attachment.

Then just add the rest of the ingredients to the bowl with the shredded sweet potatoes and give it a good mix. At this point, I put my bowl of sweet potato hash into the refrigerator until I was ready to fry right before serving.

When I was ready to fry my sweet potato cakes, I scooped 1/4 cup helpings of the hash and formed patties I placed on small sheet of parchment paper on the countertop while the oil heated in my pot. (I used a Le Creuset dutch oven to fry so that the high walls of the pot would keep some of the splatter in.) When the oil was hot I dropped in my patties 3 at a time and fried for about 4 minutes each. I removed them with a spider strainer to a paper towel lined plate. You can also place them in a warm oven while continuing to fry in batches.

How to Serve Sweet Potato Pancakes

You can serve these sweet potato cakes with sour cream, hot sauce or any other favorite condiment you use on french fries.

I served my sweet potato cakes over a parsnip purée with white truffles. I will likely serve it this way again because it was so fabulous but the sweet potato cakes are perfect on their own too. They really don’t need any sauce at all.

2 sweet potato cakes stacked on a bed of parsnip puree.

The Recipe for Sweet Potato Pancakes

This sweet potato cake recipe comes from The Fed Up Foodie and you can get it by clicking here. Heather gives great advice and thorough instruction on her post so head over to her site to get all the details.

If you try Heather’s recipe leave me a note in the comments below and let me know what you think. Was it worth the mess of frying? Enjoy!

More Recipes You Might Like

Leave a Comment | Did you make this recipe? Comments encourage other readers to try the recipe too. Thank you so much for your support!

You may also like...

Apple Fritter Skillet Cake Recipe Make Ahead Back to School Dinners 10 Healthy Summer Dinner Recipes Best Sloppy Joe Recipe Barbecue Sandwich Recipes