Sweet potato pancakes are such a nice change of pace for breakfast and sweet potatoes are high in fiber and antioxidants. You can make these and freeze them for a quick reheated breakfast. I like to serve them with cranberry jelly to add a tart note.

Supercharge Breakfast!

Sweet potato pancakes

High in fiber and antioxidants, sweet potatoes are a winner.

preparation

• If you’re using leftover mashed sweet potatoes, skip to the instructions for mixing the egg and bread crumbs
• If you are using raw sweet potatoes, wash thoroughly, prick the skin all over, wrap in a damp paper towel and heat in a microwave until you can easily insert a fork
• Once you’ve removed the potatoes from the microwave, let them sit for 2 minutes to cool, then split and scoop out the middles
• In a large bowl, mix egg, milk, salt, pepper, herbs and half the bread crumbs until thoroughly combined
• If you choose to use onion, add that in once all other ingredients are combined
• Add potato and flour, mix until dough is uniform; shape into flat patties–about 3″ in diameter
• Press patties into remaining bread crumbs until coated
• In a large cast iron, or heavy bottomed, skillet, heat oil over medium heat
• Place patties in skillet, making sure that they aren’t touching; cook for 3-5 minutes on each side until browned
• Let sit for 2-3 minutes on paper towels to set and to remove any excess oil
• Serve immediately, or layer in parchment paper and freeze in a plastic zipper bag for later use

ingredients

• 2 cups mashed sweet potato (2 large, raw sweet potatoes if you’re not using leftovers)
• 3/4 cup flour
• 1 cup Panko bread crumbs
• 1 tsp Italian herb mix
• 3/4 tsp salt, pepper
• 2 tbs softened butter
• 2 tbs olive oil
• 1 large egg
• 1/4 cup milk
• 1/2 small onion, finely diced (optional)

Serving suggestion: use a dab of cranberry, or lingonberry jelly; or, try a small amount of chive sour cream. To reheat, use air fryer for 2 minutes or microwave on a paper towel-lined plate. Serve immediately.