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Savory Sweet Potato Pancakes
Serves: 5
  • 3 cloves garlic
  • 1” piece of ginger
  • 1 tsp. whole coriander seeds
  • 1 medium onion, quartered
  • 1 large or 2 medium sweet potato (apr. 1 lb.), peeled or unpeeled
  • 4 eggs
  • 1/4 c. all-purpose unbleached flour
  • 1 Tbsp. Driftless Sunflower or olive oil
  • 1 1/2 Tbsp. salt
  • black pepper to taste
  • freshly grated nutmeg to taste
  • 1/4 c. additional oil for frying
  1. Preferably in a food processor, mince garlic & ginger with coriander seed.
  2. Add quartered onion & pulse until onion is minced.
  3. Take out chopping blade & insert grating attachment. Grate sweet potatoes into processor bowl with the onion mixture.
  4. In a separate bowl, whisk eggs, flour, oil, salt, pepper, & nutmeg.
  5. Stir in sweet potato mixture until well mixed.
  6. Heat about 1 Tbsp. oil in a cast iron or non-stick pan until a drop of water sizzles when flicked into pan.
  7. Reduce heat to medium. Spoon 2 heaping tablespoons of batter into pan for each pancake.
  8. Fry about 2 minutes on each side, until nicely browned & crispy.
  9. Drain onto a paper towel lined platter (you can keep them warm in a 250 degree oven while you make the rest if you wish) & repeat process until all the batter is gone, adding a bit of oil to the pan before each batch.
  10. I like to serve with creme fraiche & apple chutney. Makes approximately 15 pancakes.