An Easy, Satisfying Potato Pancake Recipe for You to Serve on National Potato Day


Chef Shanita McAfee-Bryant wants you to think outside the box a bit for breakfast. Her grated sweet potato pancakes are just the trick. She’s even varied her tried-and-true recipe a bit so it will be sure to dazzle your guests. This time she swapped out sweet potatoes, but adds, “I usually use white potatoes, but really it’s whatever kind you prefer.” (Facts are facts, people—she had us at potatoes.)

Chef Shanita’s Potato Pancakes

1 pound grated sweet potatoes
2 eggs, beaten
1/3 cup all-purpose flour
2 teaspoons pumpkin-pie spice
½ teaspoon salt
1 tablespoon maple syrup
¾ cup vegetable oil

Dipping sauce
½ cup sour cream or crème fraiche
3 tablespoons maple syrup
1 tablespoon pumpkin pie spice

Grate sweet potatoes into large mixing bowl. Add to the bowl, eggs, flour, pumpkin pie spice, salt, and maple syrup. Heat oil in 12- to 14-inch nonstick skillet until hot but not smoking. Spoon 1/3 cup mixture into oil and flatten with slotted spatula. Cook until golden, about 1 ½ minutes on each side. Lay on paper towel to drain. Mix dipping sauce ingredients, garnish with fresh mint, and serve. Cheers!

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