Sweet-Potato Pancakes Recipe
Photo: William Abranowicz
Serves 12
1 1/2 pounds sweet potatoes, peeled
1 medium onion
2 large eggs, beaten
1/3 cup all-purpose flour
1 1/2 tsp. kosher salt, divided
1 tsp. ground black pepper, divided
Olive oil, for frying
Active time: 50 minutes
Total time: 1 hour 15 minutes
In a food processor fitted with a grating disk, shred sweet potatoes and onion. Transfer to a large bowl. Stir in eggs, flour, 1 tsp. salt, and ½ tsp. black pepper.
Line a rimmed baking sheet with paper towels and place near stove. In a large nonstick skillet, heat ¼ cup olive oil on medium-high heat until shimmering. Form each pancake using 2 rounded Tbsp. sweet-potato mixture. Cook 5 or 6 pancakes at a time until browned and crisp, about 3 minutes per side. Transfer to prepared baking sheet. Repeat, making sure to stir sweet-potato mixture before forming each batch, using more oil as needed.
Transfer pancakes to a second rimmed baking sheet. Sprinkle on remaining ½ tsp. each salt and black pepper and reheat in a 375° oven, about 8 minutes. Arrange pancakes on a platter and serve.
Ingredients
Directions
Active time: 50 minutes
Total time: 1 hour 15 minutes
In a food processor fitted with a grating disk, shred sweet potatoes and onion. Transfer to a large bowl. Stir in eggs, flour, 1 tsp. salt, and ½ tsp. black pepper.
Line a rimmed baking sheet with paper towels and place near stove. In a large nonstick skillet, heat ¼ cup olive oil on medium-high heat until shimmering. Form each pancake using 2 rounded Tbsp. sweet-potato mixture. Cook 5 or 6 pancakes at a time until browned and crisp, about 3 minutes per side. Transfer to prepared baking sheet. Repeat, making sure to stir sweet-potato mixture before forming each batch, using more oil as needed.
Transfer pancakes to a second rimmed baking sheet. Sprinkle on remaining ½ tsp. each salt and black pepper and reheat in a 375° oven, about 8 minutes. Arrange pancakes on a platter and serve.
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