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Crunchy Sweet Potato Pancakes

Latkes, or potato pancakes, are a traditional Jewish dish often served during Hanukkah. This version features Bruce’s Yams Cut Sweet Potatoes and parsley!

Prep Time:

15 minutes

Cook Time:

6 Minutes per Pancake

Servings:

14-16 Pancakes

Ingredients:

  • 1-1/3 cups (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes; drained
  • 2 large eggs; beaten well
  • 1 tbs. freshly chopped parsley
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 white onion; grated
  • 3 russet potatoes; peeled
  • peanut oil for frying
  • dairy sour cream & applesauce for serving

Steps to Prepare:

  1. In a large bowl (using a hand beater) whip the Bruce’s Yams Cut Sweet Potatoes until creamy.
  2. Add the eggs, parsley, flour, salt, pepper and onion; stir well to combine.
  3. Press all the excess moisture out of the grated Russet potatoes and add to sweet potato mixture. Stir ingredients to blend well.
  4. Heat peanut oil to 375°F in an electric skillet (or a heavy skillet over medium-high heat).
  5. Pour in 1/3 cup potato mixture at a time, flattening each with the back of a wooden spoon. Fry until crisp and golden brown on both sides, about 3 minutes per side.
  6. Serve with sour cream and applesauce on the side.

Crunchy Sweet Potato Pancakes

Latkes, or potato pancakes, are a traditional Jewish dish often served during Hanukkah. This version features Bruce’s Yams Cut Sweet Potatoes and parsley!

Prep Time:

15 minutes

Cook Time:

6 Minutes per Pancake

Servings:

14-16 Pancakes

Ingredients:

  • 1-1/3 cups (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes; drained
  • 2 large eggs; beaten well
  • 1 tbs. freshly chopped parsley
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 white onion; grated
  • 3 russet potatoes; peeled
  • peanut oil for frying
  • dairy sour cream & applesauce for serving

Steps to Prepare:

  1. In a large bowl (using a hand beater) whip the Bruce’s Yams Cut Sweet Potatoes until creamy.
  2. Add the eggs, parsley, flour, salt, pepper and onion; stir well to combine.
  3. Press all the excess moisture out of the grated Russet potatoes and add to sweet potato mixture. Stir ingredients to blend well.
  4. Heat peanut oil to 375°F in an electric skillet (or a heavy skillet over medium-high heat).
  5. Pour in 1/3 cup potato mixture at a time, flattening each with the back of a wooden spoon. Fry until crisp and golden brown on both sides, about 3 minutes per side.
  6. Serve with sour cream and applesauce on the side.

Share This Recipe:

Facebook
Twitter
Pinterest
Email
Print

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!