Curried Sweet Potato Pancakes
Total Time
20 Minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
~16 pancakes
- 1 pound sweet potatoes, peeled
- ½ cup all-purpose flour
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- Scant ¼ teaspoon cayenne pepper (use less if you don't like heat)
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 scallions
- 2 large eggs, beaten
- Approximately 4 tablespoons milk
- Peanut oil, for frying
- Applesauce, optional for serving
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Preparation
Chef’s notes
Ideally, these sweet potato pancakes should be served right away. To reheat leftovers, place sweet potato pancakes on rack over baking sheet in 350-degree oven until hot and crisp.
Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the pancakes when frying.