I’ve been wanting to make this recipe from the Everyday Food Fresh Flavor Fast cookbook since I got the book. This afternoon I gave it a try and honestly it did not turn out as I had hoped. It is a delicious recipe but I don’t think that I’ll make it again. If I were to make it again I would use a non-stick frying pan. I did the last two pancakes in a ceramic non-stick because my second batch was pretty much scrambled sweet potatoes. The pancakes were really greasy and I know that they were indeed fried in oil but I might try brushing with a little oil and then baking them instead. The first few that I tasted were really good but after a couple of bites the greasiness gave me a belly ache. It really is so much easier to bake some sweet potato wedges to satisfy a craving for sweet potatoes. By the way sweet potatoes were something that I would never eat as a child but it was more of a texture thing than the taste. I love sweet potatoes now.
Check out this recipe over at Full Time Foodie for Sweet Potato Cakes with Mango Pineapple Chutney. She did such a beautiful job.
Sweet Potato Pancakes
- 1 lb sweet potatoes, peeled
- 3 scallions, trimmed and finely chopped
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 3/4 cup vegetable oil (I used canola oil.)
- Sour cream, for serving (optional)
Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processer fitted fitted with the shredding blade.) Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Using a packed 1/4-cup measure per pancake, divide the potato mixture into 12 portions, placing them on a baking sheet. Form each into a firm ball with your hands, then flatten into 3/4-inch-thick cakes.
Frying the pancakes.
In a large skillet, heat oil over medium until shimmering. Using a metal spatula, carefully place 6 pancakes in 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 platter; sprinkle with salt. Repeat with remaining cakes. Serve hot, with sour cream alongside, if desired.
These were tasty but not worth the trouble I think.
These look great. Never thought of making rosti with sweet potato.. Wonder if the same would work squash too..?
Great post..
It looks really amazing. I make similar recipe with regular potato. I can’t wait to try this.
It doesn’t work with squash – been there / done that – turns to moosh!
Maybe if you blended a few veg together?
I’ll bet it would work with zucchini though. Maybe summer squash which is just yellow zucchini.
Yay, you tried the sweet potato pancakes! I’m sorry they weren’t worth it though.
Thanks for your honest review. I think it sounds delicious, so I’m disappointed too.