These Sweet Potato Pancakes are made with sweet and russet potatoes, fresh rosemary and chopped scallions. They make a delicious side dish for weeknight dinners or special holidays.
You can’t have brisket without potato pancakes right? Well, that’s what I always serve brisket with. However, this time I wanted to try to making them with sweet potatoes instead.
How do you make sweet potato pancakes?
For this recipe you’ll need fresh sweet potatoes, Russet potatoes, scallions, fresh rosemary, egg whites and a light oil for frying. Using a food processor or hand grater, grate the potatoes and add to a large mixing bowl.
These potato pancakes were absolutely delicious and were even a little sweet. Some people like to eat these with sour cream or applesauce, but we just like them ‘as is’ with maybe a little au jus from the brisket. I’d definitely make these again. Enjoy!
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Sweet Potato Pancakes
- Using a food processor or hand grater, grate the potatoes and add to a large mixing bowl.
- Fold in the scallions, rosemary, egg whites, salt and pepper until they are all well incorporated.
- Heat approximately 1" of oil in a large non-stick frying pan over medium heat and slowly drop 1 heaping kitchen soup spoon of the potato mixture and flatten slightly. Fry 2-3 minutes per side until they are lightly browned on both sides. Drain on paper towels or brown paper bags to absorb any excess oil; serve hot.