Southwestern Sweet Potato Pancakes

Happy National Sweet Potato Day!!!! I decided to leave the sweet potato casseroles alone this year and try out a new recipe for Southwestern Sweet Potato Pancakes! I mean, I do love a good mashed potato pancake.

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.

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.

Types of 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 let me know because I am thinking a purple sweet potato pancake would be pretty awesome!

Southwest Seasoning

Southwestern Sweet Potato Pancakes combines traditional southwestern flavors of scallions, diced green chiles, corn and cilantro in a fun finger food.

Pair with a cool avocado dipping sauce and you are all set for a vegetarian friendly main meal, side dish or appetizer!

Freezing & Storage

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.

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 recipes that use sweet potatoes:

• Sweet Potato Hash Browns 
• Twice Baked Sweet Potatoes
• Sweet Potato Cornbread 
• Mashed Sweet Potatoes

Microwaved Sweet Potatoes

Cooking sweet potatoes doesn’t have to be a long, drawn out process. All you need are your spuds, a microwave, and a fork, and you are in business. 

See The Recipe!

Brown Sugar Cinnamon Sweet Potato Fries

These Brown Sugar Cinnamon Sweet Potato Fries are the ultimate fall side dish! Perfect for serving with a burger, or as a delicious snack!

See The Recipe!

Sweet Potato Stacks

Rosemary Sweet Potato Stacks are a simple and visually appealing side dish or appetizer fit for any occasion.

See The Recipe!

Southwestern 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

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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 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.
• 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.
• 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 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. Allow to brown (about 3 minutes) before turning. Remove to a paper towel lined plate. Cook remained sweet potato pancakes.
• To make yogurt sauce, blend together all three ingredients. Serve hot and enjoy!
• If you’ve tried this recipe, come back and let us know how it was! 

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

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