Spicy Sweet Potato Pancakes with Cilantro Yogurt are a delightful twist on traditional pancakes, blending savory and spicy flavors with the natural sweetness of sweet potatoes. This recipe is perfect for when you crave something comforting yet vibrant, and it can turn any meal into a special occasion.
The star of the show, sweet potatoes, provides a natural sweetness and earthy flavor that forms the foundation of the pancakes. The all-purpose flour helps bind the ingredients together, giving the pancakes structure. Eggs add richness and further aid in binding everything.
Green onions and cilantro add a fresh, herbal note, while the ground cumin and smoked paprika introduce a warm, smoky depth. Cayenne pepper kicks up the heat, and salt and black pepper balance the flavors. Vegetable oil is used for frying, ensuring the pancakes get crispy and golden.
The Greek yogurt mixed with lime juice creates a creamy, tangy sauce that complements the pancakes perfectly, enhancing their flavor without overpowering.
These pancakes pair beautifully with a fresh, crisp salad or a simple cucumber and tomato medley. For a heartier meal, serve alongside roasted chicken or grilled fish. If you're feeling adventurous, try them with a poached egg on top for a brunch-inspired dish.
Start by prepping your ingredients. Peel and grate your sweet potatoes—this is the most labor-intensive part, but it’s worth it. Once grated, put them in a large bowl. Add the flour, eggs, green onions, cilantro, cumin, smoked paprika, cayenne, salt, and pepper. Mix everything together until well combined. You want a cohesive mixture, but don’t worry if it seems a bit loose; it’ll firm up as it cooks.
Heat the vegetable oil in a large skillet over medium heat. You need enough oil to cover the bottom of the skillet, but not so much that you’re deep-frying the pancakes. Once the oil is hot, scoop about 1/4 cup of the mixture into the skillet. Use a spatula to flatten it into a pancake shape. This helps it cook evenly and get crispy edges.
Let each pancake cook for 3-4 minutes on one side. You’ll know it’s ready to flip when it’s golden brown and lifts easily from the skillet. Flip and cook for another 3-4 minutes on the other side. Once cooked, remove the pancakes and place them on a paper towel-lined plate to drain excess oil.
For the cilantro yogurt sauce, simply combine the Greek yogurt and lime juice in a small bowl. Stir in some extra chopped cilantro if you like for added flavor and color. Serve the pancakes warm with a dollop of this refreshing sauce.
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