Tested till perfect Sweet Potato Pancakes

Sweet Potato Pancakes

This is one of my favourite options on the breakfast buffet, especially with fresh poached or scrambled eggs and sausage.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 16 pancakes, 8 servings


  • 2 2russet potatorusset potatoes, (1-1/2 lb/750 g)
  • 1 1sweet potatosweet potatoes
  • 3 3eggeggs
  • 1 tsp 1tspCajun seasoning
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspvegetable oil
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Peel potatoes and sweet potato. By hand or in food processor with shredder blade, grate potatoes and sweet potato; squeeze out liquid. In large bowl, whisk together eggs, Cajun seasoning, salt and pepper; add potatoes and toss to mix.

In large skillet, heat one-quarter each of the butter and oil over medium-low heat. Drop potato mixture by 1/4 cupfuls (50 mL) into skillet; press to flatten slightly. Fry, in batches, turning once and adding remaining butter and oil as necessary, for about 15 minutes or until tender and edges are golden. (Make-ahead: Cover and refrigerate for up to 24 hours; reheat on baking sheet in 450?F/230?C oven for about 5 minutes.)

Nutritional Information Per serving: about

cal 170 pro 4g total fat 8g sat. fat 3g
carb 21g fibre 2g chol 77mg sodium 141mg

% RDI:

calcium 2 iron 6 vit A 65 vit C 17
folate 8
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