Sweet Potato-Chipotle Pancakes Recipe #374758
Dorie Greenspan; serve as a side dish with chicken, pot roast, or a meaty fish.
1¼ hours | 45 min prep
16 pancakes
- 1 lb sweet potato, peeled
- 3 canned chipotle peppers, pureed
- 1 large egg, beaten
- 1 tablespoon honey
- 1/2 cup all-purpose flour
- 1 3/4 teaspoons chili powder
- 1 1/2 teaspoons salt
- peanut oil, for sauteing
- sour cream or creme fraiche, for topping
- Grate sweet potatoes using the grating blade of a food processor or the large holes of a box grater.
- Transfer grated potatoes to a bowl and add in the chipotles, egg, and honey; stir with a rubber spatula to combine.
- In a small bowl, whisk the flour, chili powder, and salt together; add the dry ingredients to the potato mixture; stir with spatula just until incorporated.
- Pour enough peanut oil to come 1/8 inch up the sides of a large cast-iron or other heavy skillet and heat over medium heat until the oil is very hot but not bubbling.
- While the oil is heating, line a baking sheet with a brown paper bag or a triple thickness of paper towels.
- For each pancake, drop a rounded tablespoon of batter into the oil and press the cake down with the back of the spoon to create a thin pancake that is about 2 ½ inches across.
- Be careful not to crowd the pan—leave about 2 inches of space between the pancakes.
- Cook pancakes until they are deep brown and crispy on the undersides, then turn with a wide spatula and a fork and brown the other sides.
- Lift the pancakes out of the oil, letting the excess oil drip back into the pan, and place on the brown paper to drain.
- Pat the tops of the pancakes free of excess oil with paper toweling and serve immediately, or keep, uncovered, in a 200° oven while you make the rest of the batch.
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5 stars