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Home » Recipes » Side Dish Recipes

December 15, 2011 · 4 Comments

Sweet Potato Pancakes

Side Dish Recipes

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a close up of sweet potato latkes
Sweet Potato Pancakes made with sweet and russet potatoes, fresh rosemary and chopped scallions.

These Sweet Potato Pancakes are made with sweet and russet potatoes, fresh rosemary and chopped scallions. 

Sweet potato pancakes

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.

Sweet Potato Pancakes

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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a close up of sweet potato latkes

 

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Sweet Potato Pancakes

Sweet Potato Pancakes

Carrie's Experimental Kitchen
 These Sweet Potato Pancakes made with sweet and regular potatoes, fresh rosemary and chopped scallions make the perfect accompaniment to any meal. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Side Dish
Cuisine American
Servings 12

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. 
Keyword sweet potatoes
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Reader Interactions

Comments

  1. TekumNaee says

    January 11, 2013 at 11:31 pm

    This. Looks. Delicious!

    Reply
    • Carrie's Experimental Kitchen says

      February 26, 2013 at 11:33 am

      Thank you!

      Reply
  2. laura says

    October 28, 2013 at 7:36 pm

    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!

    Reply
    • Carrie Farias says

      October 29, 2013 at 12:59 pm

      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!

      Reply

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