Curried Sweet Potato Pancakes

Why You’ll Love This Recipe

Curried Sweet Potato Pancakes are a savory twist on traditional pancakes, blending the natural sweetness of sweet potatoes with warm curry spices. These crispy-on-the-outside, tender-on-the-inside pancakes are perfect as a hearty breakfast, a side dish, or a light vegetarian main. Packed with flavor and nutrients, they bring a comforting, spiced flair to your table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (cooked and mashed)all-purpose floureggsgreen onions (finely chopped)garlic (minced)fresh ginger (grated)ground curry powdercumin saltnon-dairy or regular milkoil (for frying)

directions

Peel, cook, and mash the sweet potatoes until smooth. Let them cool slightly.

In a large bowl, combine the mashed sweet potatoes, eggs, green onions, garlic, and ginger.

Stir in the flour, curry powder, cumin, and salt until a thick batter forms.

Add a splash of milk if the mixture is too stiff.

Heat a thin layer of oil in a nonstick skillet over medium heat.

Scoop about 1/4 cup of batter per pancake into the skillet, flattening slightly.

Cook for 3-4 minutes per side, or until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain any excess oil.

Repeat with remaining batter, adding more oil as needed.

Servings and timing

This recipe yields approximately 8 pancakes.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Add chopped fresh cilantro or parsley for a burst of freshness.

Incorporate finely grated carrots or zucchini for extra veggies.

Use chickpea flour instead of all-purpose flour for a gluten-free version.

Top with a dollop of yogurt or a spoonful of mango chutney.

Add chili flakes for a spicy kick.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over low heat or in a toaster oven until warmed through.They can also be frozen for up to 2 months. Reheat straight from frozen in a pan or oven.

FAQs

Can I make these pancakes vegan?

Yes, substitute the eggs with flax eggs and use plant-based milk.

Can I bake them instead of frying?

Yes, bake at 375°F (190°C) on a greased baking sheet for 15-20 minutes, flipping halfway.

What kind of curry powder should I use?

A mild or medium curry powder works best, but you can adjust to your taste.

Do I need to peel the sweet potatoes?

Yes, peeling ensures a smoother batter texture.

Can I use leftover mashed sweet potatoes?

Absolutely, just ensure they’re not heavily seasoned already.

Are these pancakes spicy?

Not typically, but you can adjust the heat by choosing a spicier curry or adding chili.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and refrigerate it.

Do these pancakes hold up well in a lunchbox?

Yes, they’re great for meal prep and pack easily for lunch.

What should I serve with them?

They pair well with a green salad, yogurt sauce, or roasted vegetables.

Can I double the recipe?

Yes, the recipe scales easily for larger batches.

Conclusion

Curried Sweet Potato Pancakes are a flavorful, wholesome option for any meal. With their comforting texture and bold spices, they offer a unique and satisfying way to enjoy sweet potatoes. Whether served on their own or as part of a bigger spread, these pancakes are sure to impress with every bite.

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