Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
News

Yid.Dish: Sweet Potato Pancakes

Sweet potatoes could be the mascot of the sustainable foods movement. Packed with nutrition, including more than twice the daily suggested serving of vitamin A, antioxidants, protein, iron, potassium and other hard to get minerals, sweet potatoes provide a huge benefit to calorie ratio.

They taste wonderful, they’re even anti-inflammatory, which can help mitigate inflammation-related diseases like asthma, arthritis, and heart disease. Because they’re root vegetables, they absorb everything (including pesticides and chemical fertilizers) that’s in the soil around them, so it’s important to get organic sweet potatoes so you can eat the nutrient-rich skin. Finally, sweet potatoes come into season right now, in November and December, just when straight-off-the-farm bounty starts to wane. At your farmer’s market, you should be able to find just-dug sweet potatoes. Prepare them by poking a few holes and baking them in the oven or by boiling them, then use the starchy, nutrient-rich water in soup or other recipes. Straight up is the best way to enjoy these excellent roots, since they taste great with nothing at all added, but they drop jaws and fill bellies in this sweet and savory pancake recipe.

These pancakes are the brainchild of my friend Aileah, a farmer in New York’s udson Valley. They’re great with sweet, sour chutneys like tamarind or green tomato chutney (recipe tomorrow), or with a savory black-bean spread, which you can make by mashing or processing black beans with garlic, oil and lemon. They’re always a huge hit at my house, accompanied with couscous and the season’s last, spotty peppers roasted with salt and oil in the oven while the potatoes bake.

Sweet Potato Pancakes

One medium-large sweet potato

One cup of flour (I have used spelt or all purpose flour, Aileah uses chickpea flour from her local Indian grocery)

One egg

Two tsp cumin

One tsp salt

One tsp paprika

1/2 cup fresh, chopped cilantro or 2 Tsp dried

Roast or boil the sweet potato. If roasting, pierce the potato and place in 425 degree oven for 30-45 minutes, checking every so often with a fork for softness. If boiling, just boil until soft (20 minutes or so). Roasting will make a drier pancake than boiling, but is slower and uses more energy (unless you make your oven-use efficient by baking a whole bunch of potatoes at once, roasting some veggies for your dinner, etc.)

Combine all of the ingredients in a food processor or a bowl and process or mash until thoroughly combined.

Heat a pan on the stove and pour in olive or sesame oil to your satisfaction. When the oil is hot, fry your pancakes one tablespoon of batter at a time and stack them on paper towels to absorb excess oil. Pancakes will still be relatively soft and moist when finished. Enjoy!

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.