Sweet Potato Pancakes with Cinnamon Cream

Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania,

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup sour cream
PANCAKES:
6 large eggs, room temperature
3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups shredded peeled sweet potatoes (about 3 large)
3 cups shredded peeled apples (about 3 large)
1/3 cup grated onion
1/2 cup canola oil

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Directions

In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.

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

In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry until golden brown, 2-3 minutes on each side, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.

Nutrition Facts

2 pancakes with 2 tablespoons topping: 325 calories, 21g fat (7g saturated fat), 114mg cholesterol, 203mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 6g protein.

Sweet Potato Pancakes with Cinnamon Cream

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I Was Passed Down My Great-Grandma’s Recipe Book and This Was the First Thing I Made

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Sweet Potato Pancakes with Cinnamon Cream

Ingredients

Directions

Nutrition Facts

Cornmeal Pancakes

I Was Passed Down My Great-Grandma’s Recipe Book and This Was the First Thing I Made

I Was Passed Down My Great-Grandma’s Recipe Book and This Was the First Thing I Made

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