Potatoes in almost any shape or form are an edible treat because they're so versatile and loved. To start the sweet potato season, a favorite snack or side dish we love to indulge in is Sweet Potato Pancakes (fritters).
Recipe courtesy of Todd Porter and Diane Cu
Sweet Potato Pancakes


  • 2 pounds sweet potatoes, peeled and grated
  • 1 large onion, coarsely diced
  • 3 cloves garlic, crushed or finely minced
  • 1/3 cup flour
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 2 large eggs, beaten
  • Oil for frying, preferably peanut oil, grapeseed oil or other high flash point oil


Using paper towels, extract as much moisture as possible from the grated sweet potatoes.

In a large bowl, combine sweet potatoes, onion, garlic, flour, salt, pepper and eggs. Stir until thoroughly combined. 

In a large saute pan, pour enough oil to fill pan 1/4-inch deep. Heat over medium-high heat to 375 degrees F. 

When oil is hot, in 1/4 cup portions, spoon sweet potato mix into oil, flattening with the back of a spatula to form a pancake. Repeat to fill pan comfortably in a single layer. Cook until golden on one side (approximately 2 minutes), then flip and cook other side until golden. 

Remove from pan and drain on paper towels. Repeat cooking steps 4 and 5 until pancake mix is used up. If necessary, keep sweet potato pancakes covered in a 300 degree F oven until serving time.

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