Sweet Potato Pancakes

By Addie

“These colorful pancakes made with sweet potatoes and onion are a nice change of pace from traditional potato side dishes.”

Ingredients

• 1 1/2 pounds sweet potatoes (about 4 medium), peeled
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/4 cup grated onion (about 1 small)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 3 tablespoons vegetable oil, divided
• 1/2 cup sour cream (optional)
• 1 tablespoon snipped chives (optional)

Preparation

Step 1

Shred the potatoes using the largest holes of a hand grater. Squeeze as much liquid from the potatoes as possible.


Combine the eggs, flour, onion, salt, pepper, nutmeg and grated potato in a large bowl.


Form the potato mixture into cakes using a 1/4-cup-size measuring cup. Heat 1 tbsp. oil in a large nonstick skillet over medium heat.


Place several cakes in the skillet and flatten with the back of a wooden spoon. Cook until the potatoes are tender and the cakes are golden brown on both sides, 9–11 minutes.


Repeat with the remaining cakes, cooking in batches and adding the remaining oil as necessary. Top with the sour cream and chives, if desired. Serve immediately.
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Grandma's Secret Tip:

Applesauce makes a great topping for these sweet potato pancakes, especially when they’re served with pork.