North African Sweet Potato Pancakes
Savor the vibrant flavors of North Africa with these irresistible Sweet Potato Pancakes, a delightful fusion of earthy spices and wholesome ingredients. Made with creamy mashed sweet potatoes, aromatic cumin, coriander, and cinnamon, these pancakes are light, flavorful, and packed with nutrients. Fresh cilantro is folded into the batter, adding a bright herbaceous kick, while a dash of olive oil ensures a beautifully golden, crisp exterior. Perfect as a savory brunch dish or an exotic appetizer, these pancakes are quick to whip up in under 35 minutes. Serve them warm with a dollop of tangy plain yogurt and an extra sprinkle of cilantro for a refreshing contrast. Whether you're exploring global cuisine or simply elevating classic comfort food, these North African Sweet Potato Pancakes are a must-try for your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large (about 1 cup mashed) Sweet potato
- 0.75 cups All-purpose flour
- 1 large Egg
- 0.5 cups Milk
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Ground coriander
- 0.25 teaspoons Salt
- 0.75 teaspoons Baking powder
- 2 tablespoons (chopped) Fresh cilantro
- 2 tablespoons (plus more for frying) Olive oil
- 0.5 cups (optional, for serving) Plain yogurt
Instructions
Peel and cube the sweet potato, then boil it in salted water for 10-12 minutes or until tender. Drain and mash until smooth. Set aside to cool slightly.
In a large mixing bowl, combine the mashed sweet potato, egg, milk, and olive oil. Whisk until smooth.
In a separate bowl, mix together the flour, baking powder, cinnamon, cumin, coriander, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until combined. Avoid overmixing.
Fold in the chopped cilantro for a fresh burst of flavor.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of olive oil to coat the surface.
Spoon about 2 tablespoons of batter per pancake onto the hot skillet. Use the back of the spoon to lightly spread and flatten the batter into a circle.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the sweet potato pancakes warm, optionally topped with a dollop of plain yogurt and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 19.9 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 278 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
