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Crunchy Sweet Potato Pancakes

Rated as 5 out of 5 Stars
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"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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27 m servings 239 cals
Original recipe yields 8 servings (14 -16 pancakes)


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  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.


  • *2 tablespoons. minced candied (crystallized) ginger can be added to the brown sugar-pecan mixture if desired.

Nutrition Facts

Per Serving: 239 calories; 9.4 g fat; 34.6 g carbohydrates; 4.5 g protein; 49 mg cholesterol; 185 mg sodium. Full nutrition

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