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Sweet potato pancakes

These simple sweet potato pancakes are made with leftover cooked/mashed sweet potatoes. They can be eaten as sweet treats or can be used as a savoury base for nibbles or brunch. If you want them sweet, add some cinnamon & a pinch of nutmeg and serve with honey or maple syrup. For the savory version you can add some chilli or ginger to the batter. I like to eat them with soup or scrambled egg instead of  toast.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil approx.
  • ½ cup cooked sweet potatoes
  • 1 egg lightly beaten
  • ½ tsp baking powder
  • ⅓ cup flour see Tips
  • ¼ cup milk
  • sour cream

Method
 

  1. Mash the cooked sweet potato mash with a fork, then mix with the egg.
  2. Add the flour of your choice and the baking powder, then the milk and 1 tsp oil. Stir thoroughly. The batter should be thicker and rougher than a normal pancake batter.
  3. Heat a little oil a heavy-based frying pan and put 3 Tbsps of batter per pancake in the pan. Use the bottom of the spoon to spread it out and to create a 10 cm circular shape. Fry for a couple of minutes, then flip the pancake and fry on the other side for 1-2 minutes until golden brown.
  4. Serve with Greek yogurt or honey/maple syrup.