sweet potato pancakes

Curried Sweet Potato Pancakes

These sweet potato pancakes — deliciously spiced with a blend of curry, cumin, ginger and cayenne pepper — are worth every bite.

Servings: Makes about 16 3-inch pancakes
Total Time: 20 Minutes


  • 1 pound sweet potatoes, peeled
  • 1/2 cup all purpose flour
  • 1 tablespoon light brown sugar
  • 1 teaspoon baking powder
  • Scant 1/4 teaspoon cayenne pepper (use less if you don't like heat)
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 scallions
  • 2 large eggs, beaten
  • Approximately 4 tablespoons milk
  • Peanut oil, for frying
  • Applesauce, optional for serving


  1. Coarsely grate sweet potatoes in a food processor (you can also use a hand grater). Set aside.
  2. Combine flour, brown sugar, baking powder, cayenne, curry powder, cumin, ginger, and salt in medium bowl and mix well. Add scallions, eggs, 4 tablespoons milk and sweet potatoes and stir to combine. Batter should be moist but not runny; if too stiff, add a tablespoon more milk at a time until consistency is right.
  3. Line a baking sheet with several paper towels and set next to stove. Heat ¼-inch of oil in large nonstick skillet until barely smoking. Drop heaping tablespoons (about 1/8 cup) in oil and flatten with back of spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve immediately. Serve with applesauce if desired.
  4. *Ideally, these should sweet potato pancakes should be served right away. To reheat leftovers, place sweet potato pancakes on rack over baking sheet in 350 degree oven until hot and crisp.