Sweet Potato and Feta Pancakes

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I really wanted to call these pancakes, but they don’t really look like what I’m used to.  I guess we can still call them sweet potato pancakes, but they did turn out to be, well, chubbier than I had expected.

I think you will like these pancakes/fritters/chubby bunnies/balls of fun.  I’m getting more and more of a sense of what readers and subscribers look for in recipes (need I remind you?  This whole blog is about YOU!), and I am getting the most positive feedback from seasonal, healthy, and quick recipes.  Price also seems to be important for you, but as far as I can tell most recipes are within your budget (because they need to be in my tiny budget too).

Maybe you’re thinking to yourself, I don’t want to make this because sweet potatoes are hard and unfriendly, and I’ll probably have to roast them for an hour before I can even start using them.  I’m so happy to say, that’s just not true!  This recipe is great because you can grate the sweet potato, or mash it up in a food processor, and you can even leave the skin on! If you do leave the skin on, make sure you give the potato a facial, really clean it up.

There’s nothing super fancy in this recipe.  Just a trust-worthy sweet potato, mixed around with some feta, cilantro, an egg, flour, and of course cayenne pepper to really kick you in the pants.

There’s kind of a lot of flour in the recipe – at least I consider 1/4-cup to be a lot.  If you want to use less, your food will still taste great, but you’ll probably have sweet potato-feta-cilantro hash (which I’m not knocking at all – that’s how my first batch came out and it was gooood).

Since you’ve been such a good reader, you can even top your pancakes with a dollop of thick yogurt!

Have a lovely weekend.  Please don’t forget to smile at strangers.

Sweet Potato and Feta Pancakes – makes about 4-5 small pancakes, enough for 1 person

  • 1 medium-sized sweet potato, peeled or unpeeled, grated with a hand grater or in a food processor
  • 1 tablespoon chopped fresh cilantro
  • 1/8-teaspoon cayenne pepper
  • 1 egg
  • 1/4-cup flour (whole wheat or all purpose are O.K.)
  • 2-3 tablespoons crumbled feta
  • oil for frying
  • 1 handful raw pumpkin seeds (or whatever nutty/seedy topping you prefer), optional

1. Place first 5 ingredients in a bowl and blend with a fork. Season to taste with salt and pepper.
2. Heat oil in a large skillet over high heat until very hot (if you drop a dollop of batter it should immediately start sizzling).
3. Add batter by the spoonfuls. Mold them into pancake shape with the back of a spoon. Cook until both sides are browned, about 2 minutes per side.
4. Sprinkle pumpkin seeds if using and top with sour cream, yogurt, or applesauce.

2 thoughts on “Sweet Potato and Feta Pancakes”

  1. Thank you for this lovely recipe – I love sweet potato and eat mostly vegetarian so this is perfect for me (although I’ll have to wait for Australian autumn next year to make them sadly!)

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