Sweet Potato Pancakes

Don’t ignore these just because they are different – you’ll be pleasantly surprised.


  • 6 cups sweet potatoes, shredded
  • ¼ cup flour
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¹/8 tsp nutmeg
  • 1 Tbsp honey
  • 1 large egg
  • 2 large egg whites
  • Cooking spray



  1. In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg whites. Using a fork, mix well.
  2. Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons of batter on to hot pan, flattening slightly to create a 3 inch pancake. Cook until golden brown on both sides.
  3. Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.


Handling & Storage

Select sweet potatoes that are small to medium in size with smooth skin, avoiding those with soft spots.

Store in a cool, dry place for up to a month.

Prior to preparing, scrub with a vegetable brush under cold water. You can peel sweet potatoes, but the skin is edible.

Nutritional Information

Calories: 151
Total Fat: 0.8 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 21 mg
Sodium: 25 mg
Total Carbohydrates: 32.7 g
Dietary Fiber: 4.2 g
Sugars: 2.5 g
Protein: 3.4 g
Serves: 9