Sweet Potato Pancakes with Apple-Walnut Topping

By Kid Friendly
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  • Prep Time:

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, Yellow/Orange


•    6 cup(s) sweet potatoes or yams, shredded
•    1/4 cup(s) all-purpose flour
•    1/2 tsp. baking powder
•    1/4 tsp. ground cinnamon
•    1 Tbs. honey
•    1 large egg
•    2 large egg whites
•    1/2 cup(s) light brown sugar, firmly packed
•    1/3 cup(s) walnuts, chopped
•    1 Tbs. orange juice
•    1/2 tsp. ground cinnamon
•    2 baking apples, peeled, cored, and thinly sliced   


1. In a large bowl, combine sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites and stir with a fork until mixed well.

2. Coat a large non-stick skillet with cooking spray and place over medium heat. Drop the batter by about 2 tablespoonfuls into hot pan to make several pancakes. Flatten slightly with a spatula until about 3 inches across. Cook the pancakes until golden on both sides. Transfer the pancakes to a warm large plate and keep warm. Repeat with the remaining batter, coating the skillet with cooking spray, as needed.

3. To make the topping:

In a large skillet, stir together brown sugar, walnuts, orange juice, and cinnamon. Add the apples and cook over medium-high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup. Serve with the pancakes.

Good baking apples include: MacIntosh or Cortland

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:     g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
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