Sweet Potato Pancakes

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.


  • 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


  • 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.

Spicy Maple Sweet Potatoes

Spicy maple sweet potatoes are a quick and easy way to add significant food value to any meal–including a whopping 14,187IU of Vitamin A (vs. a mere 2IU for white potatoes). This recipe is versatile and may be tweaked to taste.

Prep Time: 10 minutes

Cooking Time: 20-30 minutes

  • 2-3 sweet potatoes (dark orange-fleshed varieties provide the best nutrition)
  • 1/4 cup maple syrup
  • 1 tsp, each salt & pepper
  • 1 tsp sambal (adjust to taste)
  • 2 tbs butter
  • 2 tbs chopped chives, for garnish
Cooking Instructions:
  • Wash sweet potatoes and pierce multiple times with a fork
  • Place potatoes on a plate and set in your microwave for 8-10 minutes (depending upon the wattage of your unit). Test the potatoes at 8 minutes; if easily pierced with a fork, they are cooked.
  • Once the potatoes are cooked through, scoop out the flesh and place into a large bowl.
  • Mix in the salt, pepper and butter, mashing the potatoes thoroughly with a hand mixer. Slowly add in the maple syrup until potatoes are completely mashed. Add in the sambal a bit at a time, tasting to ensure that you reach the desired level of spice.
  • Serve the mash garnished with chives.