Potato Pancakes were a special occasion dish in our house growing up. In this version, we have a twist on the classic using sweet potatoes. These delicious Sweet Potato Pancakes are easy to make, and a great base for so many flavors. This German-inspired specialty will become a regular dish in your home in no time!
I have been feeling nostalgic lately. Nostalgic for the sights, sounds, smells and tastes of Germany in the Fall. The weather turns crisp, and nearly every village and town begin holding their local Kerwes (or festivals). No matter the size of the large city or small hamlet, a traditional fest means neighbors gather for kinship, lots of beer, and awesome food.
Of course, the biggest festival that I think of this time of year is Oktoberfest. This big beer fest is actually held in September in the run up to October itself. There are many varying stories about the origins of the famous festival, but one thing has stood the test of time–FOOD!
We were very fortunate to attend this raucous event twice while living in Germany. Once you get yourself a seat in or near one of the beer tents or outside gardens, it’s time to order a beer and get yourself some fest food!
In many locations, potato pancakes are a staple. Called “Kartoffel Puffer” in German, & served with a dollop of creme fraiche or applesauce, many times these shredded & fried spuds are served on an edible plate resembling a cardboard square. Not all locales offer this, but yes, I have eaten my plate–especially when it tasted like the potato pancake that was on it!
Here in the States, potato pancakes are served regularly at different festivals looking to replicate the original Oktoberfest. In this case, I gave them a healthier twist using sweet potatoes instead of traditional taters. Why not add some color AND some extra nutrients like iron, calcium & tons of vitamin A?
These turned out so good, especially when I served them alongside a hearty pork dish like Jagerschnitzel. A dollop of sour cream, and these Sweet Potato Pancakes became impossible to stop eating.
But I stopped before I ate my plate.
| Servings | Prep Time |
| 8 1/2 cup pancakes | 10 minutes |
| Cook Time |
| 10 minutes |
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Found at nearly every village festival in Germany, Potato Pancakes are a classic that goes with anything you like. In this updated version, Sweet Potatoes add a deeper flavor and pretty color to a simple and delicious recipe.
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- 2 large sweet potatoes, peeled and shredded
- 1/2 medium yellow onion, shredded
- 2 large eggs, lightly beaten
- 2 tbsp. all purpose flour
- 1/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 cup canola oil
- 1 green onion, chopped
- sour cream, for topping
- Shred the potatoes into a large bowl. Squeeze out as much excess liquid as possible. Add shredded onion to potatoes.
- Lightly beat the eggs. Mix eggs into potato mixture. Mix in flour, baking powder, salt & pepper.
- Over medium high heat, heat canola oil in a large skillet. Using 1/2 cup measure, scoop potato mixture into heaps in skillet. Using a cooking spray-coated spatula, press each pancake down until they begin to brown and crisp up on the bottom, about 5 minutes.
- Carefully flip potato pancakes and brown on other side until crispy, about another 5 minutes.
- Remove pancakes from skillet and drain on paper towels. Sprinkle with sliced green onions and top with dollop of sour cream, if desired.
These Sweet Potato Pancakes are a cinch to make, and are great served alongside another great German classic like Jagerschnitzel. They can also be made ahead and stored in the freezer for those busy nights. Hey, even serve them for breakfast with a side of bacon--versatile AND delicious!
