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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Sweet Potato Pancake with Cinnamon Cream Recipe

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This recipe for Sweet Potato Pancake with Cinnamon Cream is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dip - 1 pkg (8oz.) cream cheese (softened), ¼ cup packed brown sugar, ½ tsp. ground cinnamon,
½ cup sour cream

Pancakes - 6 large eggs, ¾ cup all-purpose flour, ½ tsp. ground nutmeg, ½ tsp. salt, ¼ tsp. pepper
6 cups shredded peeled sweet potatoes (about 3 large), 3 cups shredded peeled apples (about 3 large)
⅓ cup grated onion, ½ cup canola oil
Directions:
Directions:
Dip - 1. In a small bowl, beat cream cheese, brown sugar, and cinnamon until blended; beat in sour
cream. Set aside.

Pancakes - 2. In a large bowl, whisk the eggs, flour, nutmeg, salt, pepper. Add sweet potatoes, apples,
and onion; toss to coat.

3. In a large nonstick skillet, heat 2 tbsps. canola oil over medium heat. Working in batches, drop
sweet potato mixture by ⅓ cupfuls in oil; press slightly to flatten. Fry for 2-3 minutes on each side
until golden brown, using remaining oil as needed. Drain on paper towels

4. Serve with cinnamon topping.
Number Of Servings:
Number Of Servings:
24 pancakes
Preparation Time:
Preparation Time:
30 minutes plus fry time
Personal Notes:
Personal Notes:
This recipe dates back to 1976 at Harvey's Lake, Pennsylvania. Shared to me by a summer pancake shack by Bonnie & Nick.
Customers lined up 20 deep to purchase this summer time treat while viewing the beautiful reflective lake.

 

 

 

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