SWEET POTATO PANCAKES
Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed the recipe by trading white potatoes and onions for sweet potatoes and scallions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.
- Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds. With hands, form each into a firm ball; transfer to a baking sheet. With palm, flatten balls into 3/4-inch-thick cakes.
- In a large skillet, heat oil over medium until hot (see note, below). Using a metal spatula with a thin blade, carefully transfer 6 cakes to skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate; sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired.
LOUISIANA SWEET POTATO PANCAKES
These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
- Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g
SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
- Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
POTATO-YAM PANCAKES
Make and share this Potato-Yam Pancakes recipe from Food.com.
Provided by hauckster
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Quarter onion.
- Dice potatoes.
- In a food processor fitted with a metal blade, puree onion and eggs together until smooth and fluffy.
- Add both potatoes and pulse until the mixture is finely chopped but still retains some texture.
- Add the salt, pepper and flour, and quickly process to combine. Do not over-process.
- Pour batter into a medium bowl.
- Cover bowl with plastic wrap and let the batter sit for 15 minutes.
- In a large nonstick skillet, heat 1/2 inch of oil over medium-high heat.
- Pour 1 tablespoon batter into the skillet to test the oil.
- If it is hot enough, the pancake will begin to sizzle and brown.
- Spoon batter into skillet, about 1 tablespoon per pancake, leaving a little room between each one.
- Flatten them with the back of a spoon and use the spatula to round the sides, if necessary.
- Fry pancakes for 2 to 3 minutes, or until they are golden brown on the bottom.
- Turn them and brown the other side, about 2 more minutes.
- Transfer the pancakes to a baking sheet lined with 2 layers of paper towels.
- To serve now, place the pancakes on a platter and serve immediately.
- If making ahead, keep warm in a preheated 200-degree oven for up to 30 minutes.
Nutrition Facts : Calories 131.5, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 95.7, Carbohydrate 21.8, Fiber 2.6, Sugar 3.1, Protein 5.4
SWEET POTATO PANCAKES
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
- Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.
POTATO PANCAKES I
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
Provided by FISHLOVE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g
SWEET POTATO PANCAKES
Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.
Provided by theveggiedisguiser
Categories Breakfast
Time 20m
Yield 12 pancakes, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
CANDIED YAMS POTATO PANCAKES!
Though the picture is of candied yams, the real magic is what you do with the leftovers since this dish doesn't present well the next day. I made potato pancakes from my mashed potatoes and sweet potato pancakes from the candied yams.
Provided by Dana M.
Categories Breakfast
Time 8m
Yield 4 depends on how much you have left over, 4 serving(s)
Number Of Ingredients 5
Steps:
- Take your candied or leftover sweet potato/yam casserole, candied or not, add one large egg and enough of the flour to thicken to a bit thicker pancake consistency.
- Use hand mixer and combine it all together.
- Using non stick pan , medium high, and some canola oil, drop about 1/4 cup full of the "batter" into the heated pan (I use small ice cream scoop), and cook like pancakes but be careful not to let it burn. I experiment with the heat. When the edges start to brown and look a bit crispy, flip them over and cook until done.
- 4. 1/2 Cup of cream cheese softened and warmed sprinkled with cinnamon to dollop on top.
- My family loved this recipe more than regular potato pancakes!
Nutrition Facts : Calories 203.5, Fat 11.2, SaturatedFat 6, Cholesterol 78.4, Sodium 147.6, Carbohydrate 20.9, Fiber 2.4, Sugar 3.8, Protein 5.2
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