Aidan Hennessey’s Sweet Potato Pancake Surprise!

October 28th, 2013

Aidan making his recipe

Enjoy savory or sweet! 


2 medium-large white sweet potatoes
2 eggs lightly beaten (more if needed to hold pancakes)
2 tbsp. flour

For savory pancakes add:

½ diced onion
2 minced garlic cloves
1 tsp. paprika
1 tsp. cumin
Pinch salt
Pinch pepper

For sweet pancakes add:

1 tsp. nutmeg
½ tsp. ginger
1 tsp. cinnamon or 1-2 tsp. pumpkin spice
Pinch salt
1 tbsp. real maple syrup


Savory Greek Yogurt Sauce

1/8C. Greek yogurt
1/8 C. organic mayo
½ tsp. paprika
½ tsp. cumin
Pinch salt
Pinch pepper
Lime zest
Squeeze of lime juice

Sweet Whipped Topping

½ C. heavy whipping cream
1 tbsp. sugar
1 tsp. cinnamon

Cooking Instructions

  1. Peel and grate sweet potatoes – move peeler away from you to be safe!
  2. Add eggs & flour – separate mixture for savory or sweet versions
  3. For savory – add onion, garlic, paprika, cumin, salt, and pepper
  4. For sweet – add nutmeg, ginger, cinnamon, salt, and maple syrup
  5. Heat nonstick pan on medium high, add 1 tbsp. olive oil, pat out small handful of sweet potato mixture. Fry in oil until golden brown, flip, cook on the other side until browned. Keep warm in the oven at 225*. Serve warm.
  6. For savory sauce – mix yogurt, mayo, salt, pepper, paprika, cumin, and lime. Top savory pancakes with chopped cilantro. Serve with sautéed kale. Yum!
  7. For sweet sauce – whip heavy cream with sugar and cinnamon. Top sweet pancakes with sauce and sprinkle with cinnamon. Serve with eggs and sautéed kale or spinach.

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