These savory sweet potato pancakes are a delightful twist on the traditional breakfast favorite. They're perfect for any meal, offering a unique combination of flavors that will have you coming back for more. Whether you're hosting brunch or looking for a new way to enjoy sweet potatoes, this recipe has you covered.
Sweet potatoes are the star of the show, providing natural sweetness and a hearty texture. All-purpose flour helps bind the mixture together, ensuring a nice pancake-like consistency. The Parmesan cheese adds a savory depth and slight nuttiness, while the eggs act as a binder to hold everything together. Green onions bring a fresh, mild bite, and garlic adds a touch of aromatic warmth. Smoked paprika lends a subtle smokiness, enhancing the savory profile, and olive oil is perfect for frying, giving the pancakes a nice golden crust.
These pancakes pair beautifully with a dollop of sour cream or Greek yogurt. For a heartier meal, serve them alongside a fresh salad or topped with a poached egg. They also make a great base for smoked salmon or avocado slices for a more gourmet touch.
Start by gathering all your ingredients and prepping the sweet potatoes by shredding them. A box grater works well for this, or you can use a food processor to save some time.
In a large mixing bowl, combine the shredded sweet potatoes, flour, Parmesan cheese, beaten eggs, green onions, garlic, smoked paprika, salt, and pepper. Use a spoon or your hands to mix everything thoroughly until you have a well-combined mixture.
Heat the olive oil in a large skillet over medium heat. You want the oil to be hot but not smoking. Test it by dropping a small piece of the mixture into the oil; it should sizzle right away.
Take about 1/4 cup of the sweet potato mixture and place it in the skillet. Use a spatula to flatten it slightly into a pancake shape. Cook for about 3-4 minutes on each side, or until the pancakes are golden brown and cooked through.
Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Continue with the remaining mixture, adding more oil to the pan as needed.
Serve the pancakes warm, and enjoy the crispy outside and tender inside.
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