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Sweet Potato Griddle Cakes

I have a love affair with Asian sweet potatoes. Their subtle sweetness and creamy pale color give them a very indulgent texture and taste. Let's take those beauties up a notch, and make griddle cakes! Call them pancakes if you'd like, but we are using a cast iron pan, where the cakes sear beautifully. Serve in a multitude of ways, here simply with butter and syrup. Use any sweet potato you prefer. And for ease, just microwave and fork mash the potatoes until soft before mixing into the batter. Pancakes for dinner, you bet!!!

Prep Time: 20 minutes Yield: 6-8 pancakes


2 large cooked sweet potatoes, I used organic Asian in this recipe, microwaved until soft (See Microwave Note below)

1 cup milk

3 tablespoons vegetable oil

1 slightly beaten large egg

1 teaspoon vanilla extract

1 cup all purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon salt

few sprinkles of cayenne pepper (optional)

Additional vegetable oil for stovetop pan

Before we begin, a note about preparing the sweet potatoes. I wash thoroughly, fork pick, and cut off the very tips of each potato. Wrap in damp towel and place in microwave to steam until soft. Let potatoes cool slightly, then scoop out the flesh into a large bowl. At this point you can put the flesh through a food mill or ricer, in order for the batter to be completely smooth. I don't go to that trouble, and love the texture of the cakes.

In a large bowl, add the flesh (minus the skin) of the potatoes. Fork mash well, then process with an electric hand blender for several seconds until mostly smooth. Do not overbeat. Add in the milk, oil, and beaten egg, mixing well. Stir in the vanilla. Set aside for a second while you fork sift the dry ingredients.

In a separate medium bowl, fork sift together the flour and remaining dry ingredients. Stir the flour mixture into the sweet potato mixture.

In a large greased cast iron pan (or heavy bottomed skillet), over medium heat, add 1 tablespoon vegetable oil, coating bottom of pan well. As the oil just begins to shimmer, ladle the batter onto the griddle, making the pancakes any size you wish. Watch the heat to ensure it doesn't get too hot. Flip the pancakes once bubbles form on the surface of the batter. Cook an additional minute, plate and serve.

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