Sweet Potato Pancakes (Süßkartoffel Puffer)
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.
Servings Prep Time
81/2 cup pancakes 10minutes
Cook Time
10minutes
Servings Prep Time
81/2 cup pancakes 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Shred the potatoes into a large bowl. Squeeze out as much excess liquid as possible. Add shredded onion to potatoes.
  2. Lightly beat the eggs. Mix eggs into potato mixture. Mix in flour, baking powder, salt & pepper.
  3. 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.
  4. Carefully flip potato pancakes and brown on other side until crispy, about another 5 minutes.
  5. Remove pancakes from skillet and drain on paper towels. Sprinkle with sliced green onions and top with dollop of sour cream, if desired.
Recipe Notes

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!