Sweet Potato Pancakes

These Southwestern Sweet Potato Pancakes are made with mashed sweet potatoes, green chile, corn and southwest spices making then sweet and smoky. Served with a cool, avocado dipping sauce. Perfect as an appetizer or side dish!

Sweet Potatoes vs Yams

Did you know that sweet potatoes are very different from yams? Even in a different botanical family altogether?

Many Americans use them interchangeably and for most recipes that will do, but if you are also looking for the health benefits, make sure you grab a sweet potato, not a yam.

Sweet potatoes, on average, only have about 115 calories per potato and pack many vitamins, nutrients and fiber, making those 115 calories count… in a good way.

Your Shopping List

A quick run to your local grocery store and you’ll have everything you need to make these sweet potato pancakes! A full list of ingredients with measurements is available in the printable recipe card below.

• Sweet potatoes – Did you also know that there are many varieties of sweet potatoes and they come in different colors? Only some variations are the golden hue we come to expect. They can range from a pale yellow, nearly white like a baking potato, to purple. I haven’t been able to locate any purple sweet potatoes, but if you do, please try them.
• Scallion – You want this to be chopped. Make sure to use both the greens and the whites. These add both crunch and flavor to our pancakes.
• Cilantro – Fresh cilantro adds part of that southwestern flavor that sets these sweet potato pancakes apart.
• Garlic cloves – Garlic is something I encourage you to measure with your heart. I also encourage you to use fresh minced garlic whenever possible.
• Diced green chiles – You can find these in a can down the international aisle of your local grocery store.
• Corn – You can use frozen corn, fresh corn or canned corn. I love the texture this adds to the pancakes.
• Seasonings – I used a simple blend of salt, chile powder and cumin, It brings the southwest flavor to these sweet potato pancakes.
• Eggs – It’s always best to use room temperature eggs when cooking. You want these to be beaten.
• Bread crumbs – You can make your own bread crumbs or buy your favorite kind from the grocery store.
• Vegetable oil – This is what we use for frying. However, you can use whatever neutral oil you prefer.

Time to Make the Magic Happen!

Get your skillets ready! These southwest sweet potato pancakes will be ready in no time!

1. Cook the sweet potatoes. Pierce sweet potatoes generously with a fork. Wrap each in a paper towel and set on a plate. Microwave separately on high for 6 minutes, turning half way through. If potato is not soft to the touch, microwave for an additional 2 minutes. Allow to cool before handling.
2. Make the pancake mixture. Cut in half and scrape out softened sweet potato, discard skins. Add scallions through bread crumbs and blend thoroughly. Sweet potato sizes can vary, add more bread crumbs if the mixture isn’t sticking together.
3. Form the patties. Form into ten sweet potato pancakes, about three inches wide and 1/2 inch thick. Set in the refrigerator until ready to cook.
4. Add patties to hot oil. Heat enough oil to cover the bottom of a large skillet on medium-high setting. When oil is hot, add half (or less, being careful not to crowd the pan) of your sweet potato pancake patties.
5. Brown on each side. Allow to brown (about 3 minutes) before turning. Remove to a paper towel lined plate. Cook remained sweet potato pancakes.

Perfect Pairings

Pair with a cool avocado dipping sauce and you are all set for a vegetarian friendly main meal, side dish or appetizer! They would also be great with Red Robin Campfire Sauce, or a remoulade.

If serving as a side dish, these sweet potato pancakes would be perfect with a main dish like southwest meatloaf, a southwest steak bowl or even a southwest chicken salad!

Storage and Freezing

How to Store

Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat by gently frying in a skillet or baking at 350 for 5 minutes. You can, of course, microwave them as well, but you’ll love a little crunch on the exterior.

Can I Freeze Sweet Potato Pancakes?

Sweet potato pancakes can be frozen for up to 3 months after being cooked. Store in an airtight container or freezer bag, separating with parchment, wax for freezer paper.

More Sweet Potato Recipes

I am a firm believer that potatoes need to be their own food group. If you’re a potato lover like me, check out some of our favorite sweet potato side dishes.

Side Dishes

Honey Parmesan Sweet Potato Stacks

3.95 from 17 votes

Recipes

Apple Spiced Stuffed Sweet Potatoes

5 from 6 votes

Side Dishes

Baked Sweet Potato Cubes

4.69 from 60 votes

Sweet Potato Pancakes

4.67 from 9 votes

Southwestern Sweet Potato Pancakes are made with mashed sweet potatoes, green chile, corn and southwest spices making then sweet and smoky. Served with a cool, avocado dipping sauce. 

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 10

Print Recipe Pin Recipe Save Saved! Rate this Recipe

Equipment

• Potato Scrubber
• Garlic press
• Large Cast Iron Skillet

Ingredients

Sweet Potato Pancakes:

• 2 large sweet potatoes
• 1 scallion chopped, greens and whites
• 2 tablespoons cilantro finely chopped
• 2 garlic cloves minced
• 2 tablespoons diced green chiles
• 1/2 cup corn
• 1/2 teaspoon salt
• 1/2 teaspoon chile powder
• 1/2 teaspoon cumin
• 2 eggs beaten
• 1/2 cup bread crumbs
• Vegetable oil for frying

Yogurt Dipping Sauce:

• 8 ounces plain Greek yogurt
• 1/2 avocado mashed
• 3 dashes hot sauce

Instructions

• Pierce the 2 large sweet potatoes generously with a fork. Wrap each in a paper towel and set them on a plate. Microwave each potato separately on high for 6 minutes, turning half way through. If the potato is not soft to the touch, microwave for an additional 2 minutes. Allow them to cool before handling.
• Cut each potato in half and scrape out the softened meat, discard the skins. Combine the sweet potato flesh with the 1 scallion, 2 tablespoons cilantro, 2 garlic cloves, 2 tablespoons diced green chiles, 1/2 cup corn, 1/2 teaspoon salt, 1/2 teaspoon chile powder, 1/2 teaspoon cumin, 2 eggs, and 1/2 cup bread crumbs Sweet potato sizes can vary, add more bread crumbs if the mixture isn't sticking together.
• Form into 10 sweet potato pancakes, about 3 inches wide and 1/2 inch thick. Set in the refrigerator until ready to cook.
• Heat enough the Vegetable oil to cover the bottom of a large skillet on medium-high setting. When the oil is hot, add half (or less, being careful not to crowd the pan) of the sweet potato pancake patties. Allow them to brown (about 3 minutes) before turning. Remove to a paper towel lined plate. Cook the remaining sweet potato pancakes. Keep in a warm oven until you are ready to serve.
• To make the yogurt sauce, blend together the 8 ounces plain Greek yogurt, 1/2 avocado, and 3 dashes hot sauce. Serve chilled with hot sweet potato pancakes.
• If you've tried this recipe, come back and let us know how it was in the comments or star rating.

Nutrition

Calories: 95 kcal, Carbohydrates: 12 g, Protein: 5 g, Fat: 2 g, Cholesterol: 33 mg, Sodium: 193 mg, Potassium: 213 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 3820 IU, Vitamin C: 2.7 mg, Calcium: 50 mg, Iron: 0.8 mg

Author: Chef Jessica Anne

Calories: 95

Course: Appetizer, Side Dish

Cuisine: American

Keyword: potato pancakes, sweet potato recipes

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!