Sweet Potato Pancakes

This savory sweet potato pancake recipe is perfect for lunch or dinner. Pair these pancakes with chive dipping sauce for the perfect sweet and savory combination.

Course Dinner | Lunch

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 300kcal

Author Jenny Bullistron

Ingredients

Sweet Potato Pancakes

3 medium sweet potatoes peeled
3 tablespoons extra virgin olive oil plus additional for frying
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup panko bread crumbs

Chive Dipping Sauce

1 cup Greek yogurt or sour cream
¼ cup finely chopped fresh chives
1 teaspoon kosher salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Heat your oven to the broiler setting.
Dice the sweet potatoes into evenly sized ½ inch pieces. Toss the sweet potatoes in 2 tablespoons of extra virgin olive oil, season with salt and pepper, and evenly spread the mixture onto a sheet pan.
Place the sheet pan in the oven and broil the sweet potatoes for 15-20 minutes or until tender. Remove the pan from the oven and allow it to cool, then mash it with a fork or potato masher.
Pour the panko bread crumbs on a plate and form the mashed sweet potatoes into 12 balls (about ¼ cup mashed sweet potatoes per ball.) Roll each ball in panko bread crumbs.
Heat 1 teaspoon of extra virgin olive oil in a large pan over medium-high heat. When the oil is hot, place a sweet potato ball in the oil and smash it with a spatula. Cook on each side for 1 minute or until crispy. Remove the pancake from the pan and place it on a plate covered in a paper towel. Repeat with each sweet potato ball until all pancakes have been cooked.
To make the chive sauce, mix all ingredients in a small bowl.
Serve the sweet potato pancakes with the chive sauce on top.

Nutrition