Curried Sweet Potato Pancakes Recipe

Name: Curried Sweet Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons cumin seeds; 1 teaspoon black mustard seeds*; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; Pinch of cayenne pepper; Pinch of fennel seeds; 1 tablespoon minced peeled fresh ginger; 1/4 cup plus 1 tablespoon canola oil; 2 to 3 white onions, chopped (4 cups); 2 1/2 pounds red yams or sweet potatoes, grated (4 cups); 5 tablespoons whole wheat flour; 1 large egg, beaten; 1 1/2 teaspoons kosher salt; 1 cup plain yogurt; 1/2 cup chopped scallions, white and green parts, for garnish

Servings: persons

1 1/2 tablespoons cumin seeds
1 teaspoon black mustard seeds*
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Pinch of cayenne pepper
Pinch of fennel seeds
1 tablespoon minced peeled fresh ginger
1/4 cup plus 1 tablespoon canola oil
2 to 3 white onions, chopped (4 cups)
2 1/2 pounds red yams or sweet potatoes, grated (4 cups)
5 tablespoons whole wheat flour
1 large egg, beaten
1 1/2 teaspoons kosher salt
1 cup plain yogurt
1/2 cup chopped scallions, white and green parts, for garnish

1
Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
2
In a large saute pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
3
Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, saute the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
4
Serve warm, topped with the yogurt and scallions.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons cumin seeds, 1 teaspoon black mustard seeds*, 1/2 teaspoon ground coriander, 1/2 teaspoon ground turmeric, and more.

Yes, Curried Sweet Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Sweet Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions