Sweet Potato-Leek Pancakes Recipe

Name: Sweet Potato-Leek Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large russet potato, peeled, grated (about 2 cups); 2 cups coarsely grated peeled red-skinned sweet potato (yam; from 1 large); 1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 1 1/4 cups); 1/4 cup all purpose flour; 1 large egg; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground nutmeg; 5 tablespoons (about) vegetable oil; Applesauce; Sour cream

Servings: persons

1 large russet potato, peeled, grated (about 2 cups)
2 cups coarsely grated peeled red-skinned sweet potato (yam; from 1 large)
1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 1 1/4 cups)
1/4 cup all purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
5 tablespoons (about) vegetable oil
Applesauce
Sour cream

1
Preheat oven to 275F.
2
Mix first 8 ingredients in large bowl to blend.
3
Heat 2 tablespoons oil in large nonstick skillet over medium heat.
4
Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet.
5
Using spatula, gently flatten each mound to 3 1/2-inch-diameter round.
6
Cook pancakes until brown and cooked through, about 3 minutes per side.
7
Transfer pancakes to baking sheet and place in oven to keep warm.
8
Repeat with remaining batter, adding more oil to skillet as needed.
9
Transfer pancakes to plates.
10
Serve with applesauce and sour cream.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 large russet potato, peeled, grated (about 2 cups), 2 cups coarsely grated peeled red-skinned sweet potato (yam; from 1 large), 1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 1 1/4 cups), 1/4 cup all purpose flour, and more.

Yes, Sweet Potato-Leek 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.

Sweet Potato-Leek Pancakes

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