Sweet Potato Pancakes


  • 1 large sweet potato, peeled and grated
  • 2/3 cup flour
  • 2 tsp. baking powder
  • 2 tsp. salt
  • ground pepper to taste
  • peanut or veggie oil
  • 1 tsp. cinnamon
  • ¼ large onion, diced
  • 2 tsp. honey
  • 1 egg, beaten


  1. Combine all dry ingredients in large bowl.
  2. Heat 1 inch oil in skillet to med high.
  3. Add onion, honey and egg to potato mixture and stir to combine well as moisture will come out of the potatoes to help to mix bind.
  4. Using your hands, shape meatball size amounts of mixture into flat discs.
  5. Gently lay a single layer of cakes into the oil. There should be an audible sizzle when you do this but not voracious. Do not overcrowd or oil will cool.
  6. Fry till brown on one side, about 4 min., then flip gently to brown other side for 4 min. You need to cook the pancake long enough to cook the grated potato, so don’t let the heat get too hot or it will brown too quickly.
  7. Remove to paper towels to drain.
  8. Serve with honey butter and cinnamon applesauce as dipping sauces.

Serves: About 10 cakes

Credit: Camille Van Sant