Crunchy Sweet Potato Pancakes recipe

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Ingredients

1 ⅓ cups Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
2 large eggs, beaten well
1 tablespoon chopped fresh parsley
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
½ white onion, grated
3 russet potatoes, peeled, grated
Peanut oil, for frying
Dairy sour cream, for serving
Applesauce, for serving

Nutrition Info

239.3 calories
carbohydrate: 34.6 g
cholesterol: 48.9 mg
fat: 9.4 g
fiber: 2.4 g
protein: 4.5 g
saturatedFat: 2 g
servingSize: -
sodium: 185.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl (using a hand beater) whip the Bruce's Yams Cut Sweet Potatoes until creamy.

  2. Add the eggs, parsley, flour, salt, pepper and onion, stir well to combine.

  3. Press all the excess moisture out of the grated Russet potatoes and add to sweet potato mixture. Stir ingredients to blend well.

  4. Heat peanut oil to 375 degrees F in an electric skillet (or a heavy skillet over medium-high heat).

  5. Pour in 1/3 cup potato mixture at a time, flattening each with the back of a wooden spoon. Fry until crisp and golden brown on both sides, about 3 minutes per side.

  6. Serve with sour cream and applesauce on the side.

Recipe Yield

14 -16 pancakes

Recipe Note

Latkes, or potato pancakes, are a traditional Jewish dish often served during Hanukkah. This version features Bruce's Yams Cut Sweet Potatoes and parsley.

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