Sweet Potato Pancakes With Brown Sugar Cream

1. 1

   Combine potatoes, 1/2 cup bread crumbs, 1 tablespoon brown sugar, salt and pepper. Drop by tablespoons into remaining 1 cup bread crumbs and roll to coat lightly.

2. 2

   Melt 3 tablespoons I Can't Believe It's Not Butter!(R) Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pancakes, turning once and flattening slightly, 6 minutes or until golden brown; keep warm. Repeat with remaining Spread and potato mixture.

3. 3

   Meanwhile, blend remaining 1 tablespoon brown sugar with sour cream. To serve, dollop each pancake with sour cream mixture, then garnish with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.