Spicy Sweet Potato Pancakes

This pancake is wonderful as an appetizer or as a side dish with dinner. Adjust the heat to your liking.

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Servings: 12

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  • 1/2 cup (125 mL) plain yogurt
  • 1/4 cup (50 mL) fresh coriander, chopped
  • 2 tbsp (25 mL) green onion, finely chopped
  • 1/4 tsp (1 mL) salt
  • 1 Ontario Sweet Potato (about 12 oz/375 g)
  • 1 small Ontario Onion
  • 1 jalapeño pepper, seeded and finely minced
  • 2 tbsp (25 mL) all-puprose flour
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) ground cumin
  • 1/4 tsp (1 mL) cayenne pepper
  • 1 Ontario egg, lightly beaten
  • olive oil


In small bowl, stir together yogurt, coriander, green onion and salt; set aside.

Sweet Potato Pancakes:

Peel potato; grate into medium bowl. Peel onion and grate into same bowl; toss. Turn into strainer and squeeze to press out any liquid; return to bowl. Stir in jalapeño. In small bowl, stir together flour, salt, cumin and cayenne pepper; toss with sweet potato mixture. Stir in egg until thoroughly mixed.

Heat just enough oil to coat bottom of large nonstick skillet over medium-high heat until hot. Using about 3 tbsp (45 mL) potato mixture for each pancake, press gently into 2-inches (5 cm) round. Place in pan. Repeat, adding about 4 more to pan, but do not crowd skillet. Cook for 3 minutes or until bottoms have set and are crisp and brown. Carefully flip and cook until crisp and brown and hot inside, 2 to 3 more minutes. Serve with coriander yogurt sauce spooned over top.

Nutritional information

1 Pancake:

  • Protein: 2.0 grams
  • Fat: 2.0 grams
  • Carbohydrates: 9.0 grams
  • Calories: 62