Sweet Potato Pancakes


Sweet Potato Pancakes

I prefer to use light-skinned sweet potatoes over the red-skinned ones for these pancakes. Though you can add the toppings suggested below, I like them best with just an extra touch of sea salt.


1 1/2 pounds light skinned sweet potatoes peeled and cut into 1-1/2″ cubes
Olive oil spray (propellant free)
1/4 cup all natural egg substitute
2 tablespoons all natural egg substitute
1/2 cup grated sweet onion
1/4 teaspoon salt plus more to taste
1-1/2 tablespoons whole-grain oat flour or more, if necessary
all natural low fat sour cream (optional)
all natural unsweetened applesauce (optional)


Fill a large saucepan about half-full with water and place it over high heat. When the water comes to a boil, add the potatoes. Cook for 3 minutes, or until the potatoes are somewhat hard in the middle but starting to soften on the outside. Drain and rinse with cold water. Set aside until cool enough to handle.

Preheat the oven to 450°F. Line 2 large baking sheets (or work in batches if you only have 1) with nonstick aluminum foil. Lightly mist the foil with spray.

Add half of the well-drained potatoes to the bowl of a large food processor fitted with a chopping blade. Pulse intermittently, stopping to scrape the sides of the bowl, until they are chopped (see note). Transfer the potatoes to a large glass or plastic bowl. Repeat with the remaining potatoes. Once all the potatoes are in the bowl, stir in the egg substitute, onion, and salt until well combined. Add the flour, 1/2 tablespoon at a time, until the potato mixture sticks together slightly and is not too wet.

Divide the mixture into 12 relatively equal portions and place 6 on each baking sheet, evenly spaced. Press each portion into a 4″ pancake, making sure they do not touch.

Lightly mist the tops of the pancakes with spray. Place the baking sheets side by side in the oven (not one on top of the other, or they will not brown evenly). Bake for 15 minutes. Gently flip the pancakes, mist the tops with spray, and bake for 10 to 13 minutes longer, or until crisp and lightly browned (bake longer for crisper edges).

Divide the pancakes among 4 serving plates. Season with additional salt or top with sour cream or applesauce, if desired. Serve immediately.

Makes 3 pancakes

144 calories, 5 g protein, 30 g carbohydrates (9 g sugar), trace fat, trace saturated fat, 0 mg cholesterol, 5 g fiber, 273 mg sodium

Recipe Name
Sweet Potato Pancakes
Author Name
Published On