If you’re a fan of eating breakfast for dinner, Sweet Potato Pancakes are the dish for you.
Whether you’re cooking these up for Pancake Tuesday or “just because we love pancakes!” these sweet potato pancakes are sure to be a hit.
Sweet potato pancakes work as a meal all by themselves with a side salad or soup. Or you can serve them as a side dish with a chicken, turkey or beef dish.
Plus, if you make these for Hanukkah, you can call them Sweet Potato Latkes!
Best of all, this sweet potato pancake recipe can easily be made gluten free!
What do you serve with your Sweet Potato Pancakes?
I have a sweet potato pancake dilemma. Should I serve them with sour cream or apple sauce? After all, that’s what everyone eats with their regular potato pancakes.
Since I like to health things up a bit, I usually substitute non-fat Greek yogurt for the sour cream. Tastes just as good and I don’t feel so guilty.
As for the apple sauce, why not put apples right in the pancakes? Problem solved!
To further sweeten the sweet potato pancakes recipe without adding too many calories, I used a product I love – SPLENDA Brown Sugar Blend. (I also sweetened the Greek yogurt with it.)
Have you ever tried it? It’s a mix of SPLENDA with real brown sugar.
Just be aware that when using SPLENDA Brown Sugar Blend in a recipe, it’s not on a 1:1 ratio with regular brown sugar.
Instead, it’s about a half a cup of SPLENDA Brown Sugar Blend for every full cup of regular brown sugar.
Why should you make these easy sweet potato pancakes?
Using up pantry items is the main reason we eat pancakes for Pancake Tuesday, also known as Shrove Tuesday, Fat Tuesday and Mardi Gras (which is French for “Fat Tuesday”).
The logic behind the day is to take all the remaining rich foods in your kitchen such as eggs, milk, butter and sugar and turn them into pancakes to eat on the day before fasting begins for Lent.
And did I mention how healthy sweet potatoes are? They’re a rich source of fiber, iron, calcium, selenium, B vitamins, vitamin C, and beta-carotene, and anti-oxidant.
Tips for making Sweet Potato Pancakes
Please, please, please use a food processor to grate your sweet potatoes instead of a box grater. It’s worth getting it out of the pantry closet.
(Or break down and buy one already! I love using my food processor to make Brussels Sprout Slaw even if it's a pain to clean.)
I used Ambrosia apples in this sweet potato pancake recipe. These apples have a marvelous honey flavor. However, you can substitute any good cooking apple such as:
● Granny Smith
● Pink Lady
Check out my Best Gluten Free Products List to find more of my favorite gluten free baking products!
If you’re not gluten free, you can use regular flour or matzo meal.
I used six large eggs in my sweet potato pancake recipe. To cut back on fat and calories, you can substitute 3/4 cup liquid egg whites for three of the eggs.
As you scoop up the batter for each round of pancakes, make sure to stir the batter. I find that the egg mixture tends to settle at the bottom.
So if you don’t stir, the last few pancakes end up being more omelet than sweet potato pancake.
More pancake recipes
If you’re looking for more pancake recipes for Shrove (Pancake) Tuesday, give these a try:
This Zucchini Fritters Recipe is a terrific way to use extra zucchini from the garden.
Corn Fritters are just like pancakes, just a bit more hardy.
- For the sweet potato pancakes:
- 1 1/2 pounds sweet potatoes, peeled
- 1 1/2 pounds apples, cored and peeled
- 1 medium onion, finely chopped (approximately 1 cup)
- 1 teaspoon finely chopped fresh sage
- 6 eggs, lightly beaten
- 1/2 cup gluten free all-purpose flour
- 3 tablespoons SPLENDA Brown Sugar Blend
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Canola oil
- For the sweetened Greek yogurt:
- 1 cup no-fat Greek yogurt
- 2 tablespoons Swerve Sweetener Brown
For the sweet potato pancakes:
- Coarsely grate the sweet potatoes and apples in a food processor fitted with a shredding disk.
- Transfer the grated sweet potatoes and apples to a large bowl. Add the finely chopped onion and sage. Mix thoroughly. (This is best done with your hands!)
- In a medium bowl, mix together the eggs, flour, brown sugar, cinnamon, and nutmeg.
- Pour egg mixture into a large bowl and stir thoroughly. (Again, this is best done with your hands since it’s such a large amount.)
- Heat a large, heavy skill over medium-high heat until hot. Add 1/4 cup of canola oil.
- Drop 1/4 cup spoonfuls of the sweet potato mixture into the skillet, then spread the pancakes flat with a back of a spoon to about 1/4-1/2” thick.
- Fry the sweet potato pancakes until they are brown on the bottom, about 3 to 5 minutes. Flip and cook the other side until crispy and brown, for about 3 to 5 more minutes. If needed, reduce the heat so the pancakes don’t burn. Add more oil if you find that the sweet potato pancakes are sticking.
- Place the sweet potato pancakes on paper towels to blot off excess oil. Keep warm in the oven until serving time. Serve with sweetened Greek yogurt.
For the sweetened Greek yogurt:
- In a small bowl, combine the Greek yogurt and Swerve Sweetener Brown until thoroughly mixed and creamy. Keep chilled until serving time.
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Amount Per Serving: Calories: 314Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 161mgSodium: 266mgCarbohydrates: 53gFiber: 7gSugar: 25gProtein: 12g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on December 9, 2015. Updated with new photos and information.