My love affair with potato pancakes started when I first moved to Chicago and my best friend made them for me. I was super broke, struggling to balance working and law school, and spent a lot of time getting wine drunk at my best friend Alexa’s house. Alexa and Matt were like my second parents, they cooked me food and let me crash on their couch. One particularly hungover morning, Alexa made me potato pancakes for the first time and I loved them! Seriously, condensing hashbrowns into a pancake is obviously the best hangover cure ever.
Now, Alexa’s recipe for potato pancakes, or latkes as she calls them, are a traditional Jewish recipe she got from her grandmother, so I don’t have the exact recipe to recreate that glorious morning. However, these Sweet Potato Pancakes are damn good and so quick and easy to make! They’re also a slightly healthier version than classic potato pancakes because they are made with sweet potatoes which are loaded with vitamins, nutrients and other good stuff!
Just a quick note about this recipe, please make sure to let your oven fully pre-heat before putting them in. If you put them before the oven is hot you’ll have a lot more difficult of a time getting them to come out crunchy. When they’re done the edges should be browning and the middle should be crisp. These pancakes are easy, fast, delicious and healthy so long as you don’t take after me and drown them in sour cream. Enjoy!
Until Next Time,
Crunchy Sweet Potato Pancakes
Quick and easy pancakes made with sweet potatoes for a slightly healthier version of a classic breakfast food! Perfect alone or as a side with eggs.
Author: Jackie DeSana
Recipe type: Breakfast, Side
Serves: 12 small pancakes
- 2 medium sweet potatoes grated into strings*
- 3 scallions, finely chopped
- ½ cup all purpose flour
- 2 large eggs, beaten
- Large pinches of salt and pepper
- 2 tbs grapeseed oil
- Preheat your oven to 400 degrees. Using a cheese grater or other shredding mechanism, shred the sweet potatoes into strings and place into a large bowl. Chop the green onions and add them to the shredded potatoes along with the flour, eggs and salt and pepper. Mix the ingredients together in the bowl.
- Grease a baking sheet with oil. Take small handfuls of the mixture and place it on the baking sheet. Softly squish down the mixture so that the pancakes are flat on the pan.
When the oven is preheated put the potato pancakes in the oven and bake for 5 minutes on each side. Check to make sure they are crispy and bound together. Cook the pancakes for a few more minutes until the edges are browning and the potatoes are crisp. Mine took about 15 minutes total.
- These pair great with scrambled eggs or by themselves served with sour cream, hot sauce or both!
*I don't skin my potatoes because the skin contains all the nutrients. However, if you'd rather take the skin off feel free!