Crunchy Sweet Potato Pancakes Recipes

SWEET POTATO PANCAKES

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.

SWEET POTATO PANCAKES

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.

SWEET POTATO PANCAKES

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.

QUICK OATS SWEET POTATO PANCAKES

Steps:

• Heat a griddle or nonstick pan over medium heat.
• Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
• Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.

CRISPY POTATO PANCAKES

Steps:

• Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

CRISPY SWEET POTATO PANCAKES

Steps:

• Mix all ingredients except oil until blended.
• Shape into 12 patties, using about 1/2 cup potato mixture for each patty.
• Heat oil in large skillet on medium heat. Cook, in batches, 3 min. on each side or until golden brown.

CURRIED SWEET POTATO PANCAKES

Steps:

• Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
• In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
• Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
• Serve warm, topped with the yogurt and scallions.