Sweet Potato Pancakes

  • Recipe courtesy of Todd Porter and Diane Cu
Total Time:
Inactive Prep:


  • 2 pounds sweet potatoes, peeled and grated
  • 1 large onion, coarsely diced
  • 3 cloves garlic, crushed or finely minced
  • 1/3 cup flour
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 2 large eggs, beaten


Oil for frying, preferably peanut oil, grapeseed oil or other high flash point oil

Using paper towels, extract as much moisture as possible from the grated sweet potatoes.
In a large bowl, combine sweet potatoes, onion, garlic, flour, salt, pepper and eggs. Stir until thoroughly combined.

In a large saute pan, pour enough oil to fill pan 1/4-inch deep. Heat over medium-high heat to 375 degrees F.

When oil is hot, in 1/4 cup portions, spoon sweet potato mix into oil, flattening with the back of a spatula to form a pancake. Repeat to fill pan comfortably in a single layer. Cook until golden on one side (approximately 2 minutes), then flip and cook other side until golden.

Remove from pan and drain on paper towels. Repeat cooking steps 4 and 5 until pancake mix is used up. If necessary, keep sweet potato pancakes covered in a 300 degree F oven until serving time.