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Sweet Potato Pancakes with Cinnamon Cream

Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    12 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sour cream
  • PANCAKES:
  • 6 large eggs, room temperature
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups shredded peeled sweet potatoes (about 3 large)
  • 3 cups shredded peeled apples (about 3 large)
  • 1/3 cup grated onion
  • 1/2 cup canola oil

Directions

  • In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.
  • In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.
  • In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.
Nutrition Facts
2 pancakes with 2 tablespoons topping: 325 calories, 21g fat (7g saturated fat), 114mg cholesterol, 203mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 6g protein.
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