Crispy Sweet Potato Pancake

15 mins Prep Time

10 mins Cook Time

Written By

Jillian Barreca

These sweet potato pancakes are the perfect way to start your day off on the right foot! Paired with tangy lemon yogurt, salty feta cheese and a lacy egg, they make a filling and nutritious breakfast for two. You can easily double or triple this recipe if you’ve got a larger group to feed. The final drizzle of hot honey is optional but highly recommended for a sweet and spicy kick.

Ingredients

Lemony Yogurt

1/2 cup Greek yogurt
2 tablespoons fresh lemon juice
1/2 lemon, zested
1/2 teaspoon salt

Sweet Potato Pancake

1 medium sweet potato, grated (roughly 2 packed cups)
5 scallions, trimmed and thinly sliced
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 large eggs
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
4 tablespoons olive oil, divided
2 large eggs
1/2 cup crumbled feta cheese
Hot honey, optional

Directions

Crispy Sweet Potato Pancake

8 Steps

Step 1

Preheat the oven to 170°F.
Step 2

Mix yogurt, lemon juice, zest and salt together. Cover and store in the fridge until ready to serve.
Step 3

In a large bowl, thoroughly combine the grated sweet potato, scallions, flour, cornstarch, eggs, paprika, cumin, garlic powder, salt and pepper using a wooden spoon or your hands.
Step 4

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Fill a 3/4 measuring cup with roughly half of the sweet potato batter and add it to the hot pan. Use the back of the measuring cup to smooth the pancake out into a circular shape.
Step 5

Cook the pancake for 4-5 minutes and then flip and cook for another 4 minutes. Reduce heat to medium-low if the pancake is cooking too quickly. You want it to be crispy but not burnt.
Step 6

Transfer the first pancake to a plate lined with a paper towel and sprinkle with salt. Repeat step 5 with the remaining batter and another tablespoon of olive oil. Keep finished pancakes warm in the oven while you cook your eggs.
Step 7

Wipe out the non-stick pan and set it over medium-high heat this time. Add two tablespoons of olive oil and once hot, carefully crack both eggs into the pan. After about 2-3 minutes, the edges of the eggs should be really crispy. If you don’t want a runny white, cover the pan with a lid for a minute or two until you’ve reached your desired doneness.
Step 8

Remove the pancakes from the oven and top them with a dollop lemony yogurt, a lacy egg, crumbled feta and hot honey (optional). Serve immediately.