The Jamerican sweet potato pancake

I looked over into the fruit bowl and there sitting side by side, were 2 little sweet potatoes, one Jamaican and one American. It was obvious they had become friends so I couldn’t separate them. I stuck them together into the food processor and there was born, the Jamerican sweet potato and thus, the Jamerican sweet potato pancake!


(Will feed 3 to 4 adults as part of a meal or 2 to 3 if having for breakfast)

2 to 3 medium sweet potatoes grated or shredded in a food processor
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of sage (optional)
Salt and pepper
2 tablespoons of oil (I used coconut oil – love the stuff but watch the fat content!)

Beaten egg (optional)

Egg free option

Heat half of the oil in a heavy skillet/frying pan and when warm add the potato in individual heaps. Keep the temperature low and cook for 5 to 6 minutes until the mixture is soft. When it’s soft, loosen each ball from the bottom of the pan and then pat them flat before flipping. Cook for another 3 or 4 minutes and you’re good to go.

WARNING. These are difficult to deal with at the start as there is nothing to bind them together so carefully place them in the pan.

Egg option.

Same as above but add a beaten egg to the potato mixture before adding to the pan. These can be made into proper balls before you add them to the pan as the egg binds the mixture.

*I preferred the egg free option!

*We had these with fish and steamed broccoli. The picture is my 4 year old’s plate.

*Also great to have at breakfast with eggs. You can easily cook these in advance and keep in the fridge but I warn you, the coconut oil brings out the sweetness and you won’t want to stop eating them

*the darker pancakes on the top right hand side of the picture have the beaten egg in them.


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