Introducing my very first recipe: Sweet Potato Pancakes! Four years ago, I was amazed that my intuition could create something so tasty. Inspired by my mom’s latkes (which I didn’t like as a kid due to the onions), I reimagined the dish using sweet potatoes instead of the usual white ones. This twist eliminated the need for onions, making it a hit with friends and family.
These sweet potato pancakes have earned rave reviews, and some say they even rival my mom’s classic recipe! Fun fact: I once tried to impress my now-boyfriend Johnny with these pancakes, but the first batch burned. Luckily, the second round was a success!
Ingredients
- 1 large or 2 medium sweet potatoes (yields about 3 cups, grated)
- 1 egg (for binding)
- ½ cup grated Parmesan cheese (adds rich flavor)
- ½ cup herbed breadcrumbs (for added texture and taste)
- 1 tbsp garlic powder (for a savory kick)
- 1 tbsp lemon pepper seasoning (for a zesty flavor boost)
- Oil for frying (use a healthy option like olive oil or avocado oil)
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Instructions
- Peel and grate sweet potatoes into a large bowl.
- Add egg and mix with a fork until fully blended.
- Stir in grated Parmesan, garlic powder, and lemon pepper for extra flavor.
- Add breadcrumbs and mix thoroughly. You may need to switch to using your hands to combine everything well.
- Shape the mixture into patties (latkes).
- Heat oil in a pan over medium-high heat.
- Fry the sweet potato latkes until golden brown and crispy on both sides.
- Drain excess oil on a paper towel before serving.
