SWEET POTATO-LEEK PANCAKES
Provided by David Barber
Categories Potato Vegetable Side Vegetarian Leek Sweet Potato/Yam Fall Pan-Fry Nutmeg Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16
Number Of Ingredients 11
Steps:
- Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dalma Hassan
[email protected]These pancakes were amazing! They were so fluffy and flavorful. I'll definitely be making them again.
Haneef abbasi
[email protected]These pancakes were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Hammad Anjum
[email protected]I'm not a big fan of sweet potatoes, but I actually really enjoyed these pancakes. They were sweet, but not too sweet, and the leeks added a nice savory flavor.
temitope adegoke
[email protected]These pancakes were delicious! I love the crispy edges and the fluffy interior. I'll definitely be making them again.
Ketevan Berianidze
[email protected]These pancakes were a bit too dense for my taste. I think I'll try using less flour next time.
Abuk Marach
[email protected]I made these pancakes for my family and they loved them! They're a great way to sneak some vegetables into your kids' diet.
Aca
[email protected]These pancakes were a great way to start my day! They were filling and flavorful, and they kept me full until lunch.
Arya Kumar
[email protected]I thought these pancakes were just okay. They were a bit bland for my taste. I think I'll try adding some more spices next time.
Drewgelss Phants
[email protected]These pancakes were delicious! I love the combination of sweet potatoes and leeks. I'll definitely be making them again.
Bero Sheilla
[email protected]I've made these pancakes several times now and they're always a hit! They're a great way to get my kids to eat their vegetables.
Chandon Sarkaer
[email protected]These pancakes were a great way to use up some leftover sweet potatoes. They were quick and easy to make, and they tasted delicious.
Anoma Samsrakone
[email protected]These pancakes were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Malik Asif Hussain Nws AWAN
[email protected]I made these pancakes for brunch this morning and they were a big success! Everyone loved them, even my picky kids.
Shahzad Akram
[email protected]These pancakes were easy to make and turned out great! I used almond flour instead of all-purpose flour, and they were still delicious.
Nour Osama
[email protected]I'm not usually a fan of sweet potatoes, but these pancakes were amazing! The sweetness of the potatoes balanced perfectly with the savory leeks and spices. I'll definitely be making these again.
zaeem wains
[email protected]These pancakes were a hit! They were crispy on the outside and fluffy on the inside, with a delicious sweet potato and leek flavor. I added a bit of extra garlic and thyme, and they were even better.