Spicy Sweet Potato Pancakes with Holiday Guacamole

Name: Spicy Sweet Potato Pancakes with Holiday Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup light olive oil or peanut oil, for frying; 1 large Idaho potato, peeled and shredded; 2 medium sweet potatoes, peeled and shredded; 1 small onion, peeled; 1 egg, beaten; 3 tablespoons all-purpose flour, cracker meal, or matzo meal; 1 tablespoons chili powder, couple of palm fulls; 2 teaspoons smoked sweet paprika, 2/3 palm full; 2 teaspoons ground cumin, 2/3 palm full; 2 teaspoons coriander, 2/3 palm full; Salt; 2 Hass avocados; 1 lemon, juiced; 1/2 medium red onion, finely chopped; 1 small glove garlic, pasted up with some salt; 2 jalapenos, seeded and finely chopped; 3/4 cup pomegranate juice

Servings: persons

2/3 cup light olive oil or peanut oil, for frying
1 large Idaho potato, peeled and shredded
2 medium sweet potatoes, peeled and shredded
1 small onion, peeled
1 egg, beaten
3 tablespoons all-purpose flour, cracker meal, or matzo meal
1 tablespoons chili powder, couple of palm fulls
2 teaspoons smoked sweet paprika, 2/3 palm full
2 teaspoons ground cumin, 2/3 palm full
2 teaspoons coriander, 2/3 palm full
Salt
2 Hass avocados
1 lemon, juiced
1/2 medium red onion, finely chopped
1 small glove garlic, pasted up with some salt
2 jalapenos, seeded and finely chopped
3/4 cup pomegranate juice

1
Heat about 1/3 cup of oil over medium to medium-high heat.
2
Drain the shredded potatoes, pressing them down in a colander to get their moisture out.
3
Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well.
4
Add the egg and flour or meal to the bowl then season with spices and salt.
5
Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes.
6
Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
7
You will get about 16 pancakes.
8
Drain cooked cakes on paper towels.
9
Cut the avocados in half, all the way around the pit.
10
Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt.
11
Mash the guacamole to a smooth consistency.
12
Reduce the pomegranate juice to a syrup.
13
Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.
14
Drizzle pomegranate syrup over the guacamole and serve.

540

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 17 ingredients. The key ingredients include: 2/3 cup light olive oil or peanut oil, for frying, 1 large Idaho potato, peeled and shredded, 2 medium sweet potatoes, peeled and shredded, 1 small onion, peeled, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!