These Sweet Potato Pancakes are made with sweet and russet potatoes, fresh rosemary and chopped scallions.
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.
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.
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
Ingredients
- 2 Sweet Potatoes, peeled
- 3 Small Russet Potatoes, peeled
- 4 Scallions, chopped
- 1 tablespoon . Fresh Rosemary, chopped
- ¾ c . Egg Whites
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- Canola Oil, for frying
Instructions
- 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.
TekumNaee says
This. Looks. Delicious!
Carrie's Experimental Kitchen says
Thank you!
laura says
These look amazing, and I want to make them for Thanksgivukaah this year. Do you have any advice as to how far in advance I can make them? I don't know that I'd be able to fry up latkes and stir gravy at the same time at the last minute. Thanks!
Carrie Farias says
Hi Laura,
You could probably fry them the day before, refrigerate, then bake them the day of right before you're ready to serve them; however, they probably won't be as crispy as they would be if fried then served immediately. Have a great holiday!